Recipe for tomato, basil and mozzarella salad with basil vinaigrette
Another tomato, basil and mozzarella salad -- what's new about that? Apart from a bursting-with-flavor basil vinaigrette, and the fact that the tomato and basil came from my own garden? And the cheese came from Rhode Island's primo artisan cheesemaker, Narragansett Creamery? That's a whole lot of excitement on one plate. Insalata Caprese (salad in the style of Capri, and the proper name for this salad) hails from the Campania region of Italy; the colors of the salad echo the red, white and green of the Italian flag. Add a bit of crusty bread and a glass of white wine, and maybe an old Marcello Mastroianni movie, and your simple Caprese salad becomes an event.
Tomato, basil and mozzarella salad with basil vinaigrette
From the pantry, you'll need: Dijon mustard, white wine vinegar, garlic, extra virgin olive oil, kosher salt, fresh black pepper.
Serves 2; can be doubled.
Ingredients
For the dressing:
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
1 clove garlic, minced
3 large basil leaves, chopped
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup extra virgin olive oil
For the salad:
1 large ripe tomato, or 2 medium tomatoes
4-6 large basil leaves
1/2 lb fresh mozzarella cheese (regular or buffalo mozzarella)
Directions
In a blender, combine the mustard, vinegar, garlic, chopped basil leaves, salt and pepper. Process until fairly smooth. Then, add the oil in a stream (through the hole in the lid of the blender), until all is well incorporated.
Cut the tomato into 1/4-inch thick slices. Wash and dry the basil leaves. Slice the mozzarella into 1/4-inch thick slices. Arrange the tomato, basil and cheese on a platter.
Pour as much of the dressing as you like over the top. Season with additional black pepper, to taste.
More recipes in The Perfect Pantry:
Warm tomato, basil and mozzarella salad
Quick and easy garlic naan pizza with roasted peppers and cheese
Goat cheese and basil bruschetta
Bread salad with roasted tomato vinaigrette
Roasted potatoes with lemon thyme vinaigrette
Other recipes that use these pantry ingredients:
Tomato, olive, and fresh mozzarella salad with basil vinaigrette, from Kalyn's Kitchen
Arugula, mozzarella, tomato on foccaccia, from Simply Recipes
Zucchini tomato mozzarella pie, from Gluten-Free Goddess
Pesto potato, tomato and fresh mozzarella salad, from Cookin' Canuck
Tomato risotto with basil and fresh mozzarella, from Last Night's Dinner
Posted by: bellini | August 23, 2011 at 11:56 AM
Love the dressing Lydia to spruce up one of my favourite salads. When the ingredients are fresh it can't be beat!
Posted by: pam | August 23, 2011 at 12:01 PM
I normally just drizzle mine with olive oil so this vinaigrette sounds wonderful!
Posted by: Kalyn | August 23, 2011 at 12:15 PM
Oh yes, I would eat this over and over and never feel bored!
Posted by: Shirley @ gfe | August 23, 2011 at 01:09 PM
A celebration of simple foods combined beautifully--love it, Lydia! The fact that the tomatoes and basil came from your garden delights me. That cheese sounds amazing, too. Great post!
Posted by: Lydia (The Perfect Pantry) | August 23, 2011 at 06:01 PM
Bellini, nothing better than basil on basil!
Pam, try this variation if you have basil in your garden. I usually go with balsamic (and no oil), but this vinaigrette is my new favorite.
Kalyn, I'd love this dressing on your green zebra tomatoes.
Shirley, I'm very proud of being able to harvest my own tomatoes this year -- at least, when the chipmunks leave any for me!
Posted by: Maris (In Good Taste) | August 23, 2011 at 09:18 PM
Looks so fresh and delicious!
Posted by: kadhyaa | August 23, 2011 at 11:57 PM
Hi first time here and the space looks awesome..loved this recipe.
Posted by: Lydia (The Perfect Pantry) | August 24, 2011 at 09:02 AM
Maris, Kadhyaa: Thanks so much. This is a great way to freshen up a very traditional salad.
Posted by: Mike @ How To Make A Smoothie At Home | August 24, 2011 at 10:41 AM
Dynamite recipe. I'm happy I found your site.
Posted by: carol, boston @ cabinetstew | August 24, 2011 at 12:49 PM
WOW! Thanks for this because I have basil and tomatoes growing! And of course I have professed my undying love for tomatoes many times over.
I love how you give suggestions for making this meal an "event" !
Posted by: Cookin' Canuck | August 24, 2011 at 01:21 PM
That is one gorgeous caprese salad (with a twist). The color of those tomatoes and the texture of the cheese are making my mouth water.
Posted by: Charissa | August 24, 2011 at 02:35 PM
Now I'm craving cheese...I think this would be really yummy with honey mustard sauce.
Posted by: Lydia (The Perfect Pantry) | August 25, 2011 at 08:12 AM
Mike, glad you made it!
Carol, time to harvest some tomatoes and basil before the storm this weekend.
Canuck, I'm really very proud of my gardening efforts this year!
Charissa, the locally made mozzarella here in Rhode Island is absolutely wonderful.
Posted by: Lauren | August 25, 2011 at 04:21 PM
First time reader here... this vinaigrette looks and sounds great! Thanks for sharing!
Posted by: Jeanette | August 26, 2011 at 08:19 AM
I never tire of this winning combination - my kids love it too. So many ways to change it up a little without losing the fresh tomato and mozzarella appeal. Love the mustard basil dressing you came up with.