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
we served fresh mozzarella and sliced heirloom tomatoes on friday, with basil from the garden and just a drizzle of evo (extra virgin olive) oil!
ReplyDeletesome italians would cringe if you put anything else.
the purists.
pve
Sounds perfect! Happy 4th!
ReplyDeleteThank you for recipe. I will enjoy making and eating it. Here in Atlanta, GA it is and hot salads are perfect meals.
ReplyDeleteJan Reynolds
www.janreynoldsinteriors.blogspot.com
Ronda, both recipes look great... especially with a touch of dijon for a little more zip... I guess all Texans are big on flavor! ~Terri
ReplyDeleteI made this today for a 4th of July BBQ and it was FABULOUS! Thanks so much for sharing. It's a nice little spin on the basic caprese salad. Everyone loved it.
ReplyDeleteTeresa
Sounds delish! after last summers tomato blight all the early tomatos this summer are devine!
ReplyDeleteThis sounds so good. I make a similar salad and sometimes stuff small marinated mozzarella balls and a basil leaf into little tomatoes as an appetizer--so good and so healthy. Be well.
ReplyDeleteSo good -- fresh tomatoes is one of the best things about summer. Thanks for sharing this classic recipe.
ReplyDeleteSimply delicious! So glad tomatoes are back in season.
ReplyDeleteIf they are really flavorful I some times just slice them and fan them on a plate, sprinkle them with truffle salt and roughly chopped basil, and drizzle them with extra virgin olive oil and dark Balsamic vinegar.
Cheers,
Claudia
Lovely. One of my favourite salads I'll definitely try our recipe
ReplyDelete