Festive Salad with Tomatoes, Basil and Mozzarella in a Creamy Vinaigrette

Total Time:
15 min
Prep:
15 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Dressing:
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons Champagne vinegar
  • 1 tablespoon minced shallots
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, chopped
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 3 ounces mixed field greens
  • 1 head romaine lettuce, chopped
  • Kosher salt and freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • 8 .5 ounces small mozzarella balls (boccancini)
  • 3 tablespoons pine nuts, toasted
  • 15 fresh basil leaves, sliced
Directions
  • For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.

  • For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.

  • Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.


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