In this recipe, I usually like to use the baby bite-size cherry or grape tomatoes. However, when the season is transitioning from Summer to Fall you can often find the mini heirloom tomatoes … my theory is that it’s always optimal to go with what is in season, farm-fresh, and local.
What you’ll need: I smother the ingredients below in a batch of my *signature* homemade dressing, so be sure to have those ingredients on hand.
Use two containers of cherry tomatoes -or- at this time of year if you can find them, baby heirloom tomatoes
You’ll also want enough packages of fresh mini mozzarella balls to equal roughly the amount of baby tomatoes you have.
You’ll need one bunch of fresh Basil. Cut chiffonade style into uniform, curly, strips. It’s so elegant! Don’t know how to chiffonade, you say? It’s a fancy name, but super easy. Here’s a quick chiffonade tutorial: layer your basil leaves one on top of another in a pile. Role the pile of leaves from top to bottom as tightly as possible. Cut through the rolled pile from right to left in 1/4 inch strips. Voilà!
Minced Garlic, about 2 Tablespoons. I like to use the minced garlic out of the jar because I don’t like how sticky everything gets and the mess that is made when I mince garlic. It’s totally up to your preference.
Pour the entire dressing recipe over the salad. Go ahead, let it bathe. Your impression will be that this is far too much dressing. Don’t worry. You’ll use a slotted spoon to transfer the salad to a serving dish later. The “extra” dressing will stay behind in the prep bowl. The mozzarella will absorb the flavor in this bath – and for me, it’s a key element in this recipe. I also like to serve this dish at room temperature. If you’re making it for dinner, start with this salad and let it sit on the counter while you prepare everything else. Keep in mind: for this particular tomato salad I always make the dressing with balsamic vinegar, not red wine vinegar. Click here for ABCD’s Signature Salad Dressing Recipe.