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 heirloom tomato and mozzarella salad comes together in a minute flat; it is fresh and flavorful. Summery perfection!
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.
Heirloom Tomato and Mozzarella Salad
Ripe heirloom tomatoes in various colors or varieties, sliced
Fresh mozzarella cheese, sliced
Fresh basil, sliced
Serve on a bed of arugula or baby greens if you prefer!
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)
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.