Marinated Caprese Salad

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6-8 ounces fresh mozzarella cheese, diced into bite-size pieces

4-5 roma tomatoes, diced

8-10 fresh basil leaves, finely chopped

2 tablespoons red wine vinegar

1/3 cup olive oil

2 cloves garlic, finely minced

1/2 teaspoon salt

1/4 teaspoon dry mustard

generous dash fresh ground black pepper

Combine vinegar, garlic, salt, mustard, and pepper in small bowl or blender. Add the oil in a slow, steady stream, whisking or blending until oil is thoroughly emulsified and combined. In a wide, shallow dish, combine the tomatoes, cheese, and basil. Pour the dressing over the ingredients and toss to combine. Let the salad marinate covered in the refrigerator for 30 minutes to 3 hours.

Serve the salad with slices of baguette (sourdough or regular) for scooping. You can also dice up the bread and toss it into the salad to create a sort of caprese panzanella salad.