Normally I make potato salad on the fourth of July. However, this year I was inspired by this photo taken by my friend Miguel. This is one of the simplest salads and so delicious. Everything about it says summer. If you want to know what potato salad I usually make click here. Happy 4th of July!
2 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
4 lb mixed heirloom tomatoes, quartered
1 lb yellow cherry tomatoes
1 lb lightly salted mozzarella, cut into 1/4-inch pieces
1 1/2 cups loosely packed small basil leaves
Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.
Photo Miguel Flores-Vianna