Have a ton of tomatoes? I can only handle so many BLTs before I need a change during the tomato season. You can use any type of tomatoes, but it is best to have at least one slicer and some little cherry/grape/pear tomatoes, plus at least one other kind. The variety adds to the color, texture, and flavor of the dressing and the overall dish. This is a great simple side dish.
Makes 4 servings (as a side)
- 1 beefsteak tomato, in thick slices
- 2 brandywine tomatoes, diced
- 6-8 yellow pear tomatoes, diced
- 8 oz. fresh mozzarella medallions
- 1/2 clove garlic, crushed
- 3 T. olive oil
- 1 T. white balsamic vinegar
- 1/2 T. red wine vinegar
- Juice of 1/2 fresh lemon (get a real lemon, not lemon juice in a bottle)
- Salt and pepper to taste
- 6-8 leaves of basil, chopped + some whole leaves for garnish
- Combine oil, vinegars, lemon juice, garlic, salt, pepper and basil. Stir (or shake) vigorously
- Add chopped tomatoes. Stir gently, pressing some of the tomatoes to allow juices to mix into the dressing. Taste and adjust seasoning.
- Divide sliced tomatoes and mozzarella medallions among the serving plates.
- Drizzle dressing and chopped tomatoes mixture across the plate. Allow the dressing to soak into tomatoes and mozzarella for a bit, if you enjoy a more marinated flavor.
- Garnish with a fresh basil leaf before serving. In the picture below, I also added an extra mozzarella medallion in the middle (and why not, really?)