Tomatoes and Mozzarella with Balsamic Vinaigrette

Servings 7
Prep Time


  • 1 (8 ounce) package fresh mozzarella sliced 1/4-inch thick
  • 1/3 cup extra virgin olive oil
  • 3 tbsp white balsamic vinegar
  • 2 tbsp finely snipped fresh lemon balm divided
  • 1 tsp Sugar
  • 3/4 tsp Salt
  • 1/2 tsp dry mustard
  • 1/2 tsp finely minced garlic
  • 2 large red tomatoes (about 1 lbs per 2 tomatoes)
  • 2 large yellow tomatoes (about 1 lbs per 2 tomatoes)
  • 3 tbsp basil, chiffonade


  1. Arrange mozzarella slices in a single layer in shallow dish. In small bowl, whisk together olive oil, vinegar, 1 tablespoon lemon balm, sugar, salt, mustard and garlic. Drizzle ¼ cup vinaigrette over cheese, turning slices to coat evenly. Refrigerate remaining vinaigrette and cheese, covered, several hours.
  2. To Serve: Let cheese and vinaigrette stand at room temperature 30 minutes. Slice tomatoes ¼-inch thick; arrange in large shallow serving dish, alternating red and yellow tomatoes and mozzarella. Drizzle with reserved vinaigrette; sprinkle with remaining lemon balm and basil chiffonade.
  3. FoodE Tip: Chiffonade (shihf-uh-NAHD) is a French term that refers to thin strips or shreds of vegetables or herbs. Make basil chiffonade by layering four or five leaves, largest on bottom, and rolling tightly like a cigar. Thinly slice across the leaves while holding the roll tightly; separate into strips.