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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:

½ pint local heirloom cherry tomatoes

Fresh mozzarella sliced into 4 ¼” rounds then diced

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.  

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