Heirloom Tomato Salad
Fresh heirloom tomato salad with homemade balsamic dressing, mozzarella, and basil. Quick, simple, and great on salads or grilled veggies.
I love making whatever I can from scratch and that includes our salad dressings. I love my grandmother’s recipe, but Chris is a huge fan of Italian and Balsamic so I came up with an irresistible recipe that he can’t get enough of! It’s perfect on salads, tomatoes, and even on grilled portobello or other veggies!
- Make the simple balsamic dressing by whisking 1/2 cup olive oil with 1/3 cup balsamic and dried herbs.
- Slice room temperature heirloom tomatoes and top with fresh mozzarella, basil, and the dressing.
- Store components separately for best texture. Use the dressing on grilled vegetables or as a caprese-style plate.
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Preparation Instructions:
Whisk oil, vinegar, and spices together to create dressing.
Slice tomatoes and arrange on a plate, then drizzle with dressing.
Top with extra fresh basil, and fresh mozzarella cheese.
Salt to taste.
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Frequently Asked Questions
What is the dressing ratio and how do I make it?
Whisk together 1/2 cup olive oil and 1/3 cup balsamic vinegar with the listed dried herbs, garlic, pepper, and salt. Whisk until combined or shake in a jar. Taste and adjust salt or vinegar as needed.
Can I substitute other oils or vinegars?
Yes. Extra virgin olive oil is best for flavor, but avocado or grapeseed work. Swap balsamic for red wine or white balsamic, and reduce or add a little sweetener if acidity or sweetness changes.
How do I keep the dressing from separating?
Vinaigrettes separate naturally. Whisk quickly, or shake in a sealed jar right before using. For a thicker, longer-lasting emulsion add a small spoon of Dijon mustard or a teaspoon of honey.
How should I store leftovers?
Keep the dressing in a sealed container in the fridge for up to one week. Store sliced tomatoes and mozzarella separately and combine just before serving. Prepared tomato-mozzarella salad is best eaten within 24 hours.
What type of mozzarella and tomato prep works best?
Use fresh mozzarella ball or burrata for creaminess. Cut tomatoes into thick slices and let them come to room temperature to enhance flavor. Salt right before serving to avoid excess water.
Can I use this dressing on grilled vegetables?
Absolutely. It is great on grilled portobello mushrooms, zucchini, eggplant, or asparagus. Drizzle after grilling so the fresh flavors stay bright.
How do I scale the recipe for more servings?
Multiply each ingredient evenly. The recipe leans toward a tangier ratio around 1.5 parts oil to 1 part vinegar. When you scale, taste and tweak salt and vinegar to keep the balance you like.
What is the dressing ratio and how do I make it?
Whisk together 1/2 cup olive oil and 1/3 cup balsamic vinegar with the listed dried herbs, garlic, pepper, and salt. Whisk until combined or shake in a jar. Taste and adjust salt or vinegar as needed.
Can I substitute other oils or vinegars?
Yes. Extra virgin olive oil is best for flavor, but avocado or grapeseed work. Swap balsamic for red wine or white balsamic, and reduce or add a little sweetener if acidity or sweetness changes.
How do I keep the dressing from separating?
Vinaigrettes separate naturally. Whisk quickly, or shake in a sealed jar right before using. For a thicker, longer-lasting emulsion add a small spoon of Dijon mustard or a teaspoon of honey.
How should I store leftovers?
Keep the dressing in a sealed container in the fridge for up to one week. Store sliced tomatoes and mozzarella separately and combine just before serving. Prepared tomato-mozzarella salad is best eaten within 24 hours.
What type of mozzarella and tomato prep works best?
Use fresh mozzarella ball or burrata for creaminess. Cut tomatoes into thick slices and let them come to room temperature to enhance flavor. Salt right before serving to avoid excess water.
Can I use this dressing on grilled vegetables?
Absolutely. It is great on grilled portobello mushrooms, zucchini, eggplant, or asparagus. Drizzle after grilling so the fresh flavors stay bright.
How do I scale the recipe for more servings?
Multiply each ingredient evenly. The recipe leans toward a tangier ratio around 1.5 parts oil to 1 part vinegar. When you scale, taste and tweak salt and vinegar to keep the balance you like.
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