Tomato-Basil Salad (WW)
Adapted From: Web
Ingredients
2 Tbs Red Wine Vinegar
1 Tbs Sherry Vinegar
1 Tbs Shallot (minced)
1/4 tsp Salt
1/4 tsp Pepper
1 Tbs Olive Oil
1 Tbs Basil (1 sprig, fresh)
1 pound Tomatoes (fresh; I use cherry tomatoes)
1/4 cup Basil (fresh, finely shredded)
6 ounce Mozzarella Cheese (fresh, whole milk)
Directions
To make the dressing:
Whisk together red-wine and sherry vinegars, shallot, salt, and pepper in a small bowl.
Slowly whisk in the oil until blended.
Add the 1 Tbs of basil and bruise it with the back of a wooden spoon.
Let the mixture stand at room temperature about 20 minutes.
Discard the basil sprig.
To make the salad:
Cut up tomatoes and mozzarella into bite-size chunks (size is totally your preference).
Put into a serving bowl.
Drizzle with the dressing.
Add the 1/4 cup shredded basil
Gently toss to coat.
Let stand at room temperature at least 30 minutes before serving.
Katie Dishes - Two Thumbs Up!
This is a great, refreshing summer salad! I love this, and it is so easy to make.
Great tip - terrific tossed simply with pasta & olive oil the next day!
