3 - 5heirloom tomatoes, different colors and sizes, thickly sliced
1 - 2balls, fresh mozzarella, drained and thickly sliced
Mixed baby lettuces
½cupgood quality extra-virgin olive oil
1½tablespoonsred wine vinegar
1garlic clove, chopped, preferably heirloom from the farm stand
2cupsloosely packed fresh basil leaves
Scatter a serving platter with mixed baby lettuces. Arrange overlapping layers of tomatoes and mozzarella on top of the lettuces. Sprinkle with salt and fresh cracked pepper.
Put olive oil, vinegar, water, chopped garlic, mustard and salt into a blender. Coarsely chop the basil leaves and add to the blender. Mix on high for about 30 seconds until smooth. If necessary, add a little more water or olive oil to thin. Transfer to a jar.
With a spoon, drizzle basil vinaigrette all over tomato and cheese salad. Garnish with a few torn basil leaves and serve. Leftover vinaigrette will keep covered in the fridge for several days, bring to room temp for serving.
Do not store fresh basil in the refrigerator, it will turn brown. Snip stem ends and place in a glass of water. Set on counter, loosely covered with a plastic bag.