Tomato and Mozzarella Salad with Sharp Balsamic-Soy Vinaigrette

Tomato and Mozzarella Salad with Sharp Balsamic-Soy Vinaigrette is a classic summer dish that celebrates the vibrant flavors of ripe tomatoes and creamy mozzarella. Salting the tomatoes not only enhances their taste but also creates a juicy base for the tangy vinaigrette. Fresh mozzarella, preferably mozzarella di bufala, adds a luscious and milky contrast to the sweet tomatoes. A generous sprinkle of basil leaves adds a fresh herbal note, bringing the entire salad together.

SERVES 4

INGREDIENTS:

• 1 small red onion, finely sliced (about ¾ cup; optional)
• 2 pounds very ripe tomatoes (about 3 large), cut into 1½- to 2-inch chunks
• 2 teaspoons kosher salt
• ¼ cup Sharp Balsamic-Soy Vinaigrette (recipe follows), vigorously shaken
• ¼ cup extra-virgin olive oil
• 1 pound fresh mozzarella cheese, preferably mozzarella di bufala, cut or torn into 1-inch chunks
• 1 small bunch basil, leaves removed and roughly chopped or torn (about ½ chopped leaves)
• Freshly ground black pepper

INSTRUCTIONS:

1. If using the onion, place in a medium bowl and cover with cold water. Set aside for 30 minutes.
2. Meanwhile, in a large bowl, toss the tomatoes with the salt. Transfer to a colander or strainer set over a large bowl and set aside for 30 minutes.
3. Combine the vinaigrette with 2 tablespoons of the juices from the tomatoes in a large bowl and whisk to combine (discard any remaining juices). Whisking constantly, slowly add the olive oil in a steady stream to emulsify.
4. Drain the onions, if using, and add to the bowl. Add the tomatoes, cheese, and basil, season with plenty of pepper, and toss to combine.
5. Serve immediately.

SHARP BALSAMIC-SOY VINAIGRETTE:

MAKES ABOUT 1 CUP

INGREDIENTS:

• 3 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 4 teaspoons Dijon mustard
• 1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• ½ cup canola oil
• ¼ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Combine all the ingredients in a small container or squeeze bottle. Seal the container and shake vigorously until emulsified.
2. The vinaigrette will keep in the refrigerator for up to 3 months; shake vigorously before using.

Enjoy this Tomato and Mozzarella Salad with Sharp Balsamic-Soy Vinaigrette as a light and refreshing appetizer or side dish, and savor the flavors of summer in every bite. The combination of ripe tomatoes, creamy mozzarella, and zesty vinaigrette is a true taste sensation that will impress your family and guests alike.

With the Tomato and Mozzarella Salad, you can enjoy the best of summer’s bounty on your plate. The juicy, ripe tomatoes, paired with creamy mozzarella and the tangy, savory vinaigrette, create a burst of flavors that is both refreshing and satisfying. Whether served as a light lunch, appetizer, or side dish, this salad is a delightful celebration of fresh, peak-of-the-season ingredients.

So, the next time you have a bunch of perfectly ripe tomatoes and fresh mozzarella on hand, give this salad a try. It’s a simple yet elegant dish that brings out the best in each ingredient and is sure to become a staple in your summer recipe collection. Enjoy the taste of summer with this Tomato and Mozzarella Salad with Sharp Balsamic-Soy Vinaigrette, and let your taste buds dance with delight!