This is a must-make with your summer's crop of tomatoes and fresh basil --- prepare the vinaigrette firstly as it needs a few hours to blend the flavors together and may be doubled if desired --- to take this to yet another level use fresh buffalo mozzarella cheese --- I have served this wonderful salad to a crowd of people many times in the past and also placed Italian cold cuts all around the edge of the platter :)

Ingredients

4 serv.

large ripe tomatoes, sliced (choose large juicy red ripe tomatoes)↗3
ounces mozzarella cheese, sliced↗8
salt (to taste)↗
fresh ground black pepper (to taste)↗
fresh basil leaf, chopped (about 1/3 to 1/2 cup or to taste)↗
VINAIGRETTE
teaspoon fresh minced garlic1 -2
teaspoon salt↗1
teaspoons Dijon mustard↗2
teaspoons honey↗3 -4
tablespoons balsamic vinegar↗6
cup extra virgin olive oil, plus↗1⁄2
tablespoons extra virgin olive oil↗2
fresh ground black pepper (to taste)↗

Step-by-step instructions

1
For the dressing; in a bowl or in a processor whisk/blend together the minced garlic with salt, Dijon mustard, honey and balsamic vinegar.
2
Add in olive oil in a slow steady stream until emulsified.
3
Season with black pepper.
4
Chill for a minimum of 2 hours before using (shake before using).
5
TO ASSEMBLE THE SALAD; on a large serving platter alternate the tomato slices with the mozzarella cheese slices.
6
Drizzle the balsamic vinaigrette over all.
7
Sprinkle with salt and freshly ground black pepper.
8
Sprinkle with chopped fresh basil.
9
Delicious!

Source: food.com

Original recipe ↗

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