A brightly colored Heirloom Tomato and Mozzarella Salad with a Homemade Balsamic Vinaigrette is the perfect way to celebrate and enjoy Summer’s fresh produce!
When I lived in Paris my favorite quick, weekday dinner was an heirloom tomato and mozzarella salad. By the time I got home from work, I was famished and too tired to tackle a more elaborate meal in my miniscule kitchen. Take the size of the tiniest New York City kitchen you can imagine, divide that in half, and you have the size of the kitchen in my Paris apartment. I loved it, but it didn’t afford much space for prep work! This dish comes together in a minute flat; it is fresh and flavorful. Summery perfection! Assemble ingredients and serve on a bed of arugula or baby greens if you prefer.
Now that I have a slightly larger kitchen, this salad is still a wonderful fresh summer appetizer. I use my favorite balsamic vinaigrette dressing to pull it all together. This dressing is amazing by itself but you can also add fresh chopped herbs to turn it into something magical. A note about the dressing: I call this version light because the ratio of oil : vinegar is the inverse of the usual ratio. Also! Use the best balsamic vinegar you can, because the better the quality the better the dressing will taste!
Heirloom Tomato and Mozzarella Salad
- Total Time: 10 minutes
- Yield: Depends on amount of ingredients used
Description
A brightly colored Heirloom Tomato and Mozzarella Salad with a Homemade Balsamic Vinaigrette is the perfect way to celebrate and enjoy Summer’s fresh produce!
Ingredients
Heirloom Tomato and Mozzarella Salad
- Ripe heirloom tomatoes in various colors or varieties, sliced
- Fresh mozzarella cheese, sliced
- Avocado, sliced
- Fresh basil, sliced
Lindsey’s Light Balsamic Vinaigrette
- ½ cup balsamic vinegar (the higher quality, the better your dressing will taste)
- ¼ cup extra virgin olive oil
- ½ teaspoon Dijon mustard
- 2 tablespoons dark brown sugar, not packed
- large pinch sea salt (or more to taste)
- large pinch fresh ground pepper (or more to taste)
Instructions
Heirloom Tomato and Mozzarella Salad
- Assemble ingredients and serve on a bed of arugula or baby greens if you prefer!
Lindsey’s Light Balsamic Vinaigrette
- Add all ingredients together and shake or whisk. Because of the mustard, you don’t need to worry about slowly pouring in the oil and whisking. I call this version light because the ratio of oil : vinegar is the inverse of the usual ratio.
Keywords: mozzarella, tomato, fresh salad
8 Comments
Miss Kim @ behgopa
June 10, 2013 at 4:03 amOMG at my work (a French Restaurant), we serve something very similar to this. I love heirloom tomatoes. I just love the combined taste of heirloom tomatoes, basil, and mozzarella. Sometimes I like to add some arugula to it too…and some Saba and EVOO.
Lindsey
June 10, 2013 at 9:56 amWhat is EVOO? It sounds intriguing!
Miss Kim @ behgopa
June 12, 2013 at 8:04 pmExtra virgin olive oil…lol btw have you ever heard about a recent study about how sniffing EVOO helps one lose weight? I thought it was kind of funny. I blogged about it. https://www.behgopa.com/2013/03/sniffing-your-way-to-weight-loss-with.html
After a few sniffs, I started getting a headache. I don’t think it’s something I can keep up long term. I still wonder how often and for how long one should be sniffing EVOO for the method to be effective.
Lindsey
June 13, 2013 at 12:00 pmIt never occurred to me that one would need to abreviate Extra Virgin Olive Oil. I read your post. It sounds ridiculous to me! That’s like the studies in the 90’s that said that sniffing peppermint would curb your appetite. I tried, and it just made me more hungry.
I guess it’s just back to basics – diet & exercise…
Rachelle wray
June 10, 2013 at 10:21 pmExtra virgin olive oil
Lindsey
June 13, 2013 at 11:56 amOh! You were telling me what EVOO meant. Wow. I am like 3 days late to the party. Thanks! I swear I’m smarter in real life 🙂
Autism United
June 12, 2013 at 8:00 amA new version of caprese salad, look forward to trying yours.
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