Tomato Mozzarella Salad

I decided I wanted to make a tomato mozzarella salad and went straight to Epicurious.com to see what they had.

• 1 tablespoons red-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 2 lb mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger
• 1/2 lb very small mozzarella balls (1/4 inch; sometimes called perlini) or 1/2 lb lightly salted mozzarella, cut into 1/4-inch pieces
• 3 Tablespoons packed small basil leaves or torn large leaves

Serves 4

Preparation:

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.

Notes:

• Salad, without vinaigrette, can be assembled 2 hours ahead and kept at room temperature. Salad can be dressed 1 hour ahead and kept at room temperature, covered.
• Vinaigrette keeps, covered and chilled, 1 week.
• Heirloom tomatoes were expensive, so I just went for the best looking tomatoes on the vine