"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.