Community Corner
Recipe: Heirloom Cherry Tomato Salad with Fresh Basil Vinaigrette
The Real Deal's Mike Black shares one of his favorite salads. Try making it yourself and see how you compare to the pros.
"This is a great summer salad using local heirloom tomatoes, which are perfect this time of year. Also, this a great way to use up some of that basil that's taking over many home gardens as well. This slightly reinvented caprese salad uses a fresh basil vinaigrette in lue of the typical balsamic vinegar and oil," - Mike Black
This recipe was written by Mike Black, 's general manger.
For the salad:
Find out what's happening in West Roxburywith free, real-time updates from Patch.
½ pint local heirloom cherry tomatoes
Fresh mozzarella sliced into 4 ¼” rounds then diced
Find out what's happening in West Roxburywith free, real-time updates from Patch.
Baby greens/mesclun mix
Fresh basil 4-6 leaves rolled and sliced
Optional: add shaved red onion
Make a bed of greens, top with whole or half cherry tomatoes, arrange diced mozzarella, dress with desired amount of basil vinaigrette and garnish with fresh basil.
For the vinaigrette:
1 cup fresh basil leaves (loosely filled)
1 tbsp Dijon mustard
¼ cup white wine vinegar
1/3 cup olive oil
1 tsp sugar (honey can be substituted)
½ tsp sea salt
Combine all ingredients except olive oil into a food processor or blender. Blend until basil is finely chopped. Continue to blend and in a slow constant stream add the olive oil. Serve immediately or cover and refrigerate for up to a week.
Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.