Kittencal's Tomato-Mozzarella Salad With Balsamic Vinaigrette

This is a must-make with your summer's crop of tomatoes and fresh basil --- prepare the vinaigrette firstly as it needs a few hours to blend the flavors together and may be doubled if desired --- to take this to yet another level use fresh buffalo mozzarella cheese --- I have served this wonderful salad to a crowd of people many times in the past and also placed Italian cold cuts all around the edge of the platter :)

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 3  large  ripe tomatoes, sliced (choose large juicy red ripe tomatoes)
• 8  ounces mozzarella cheese, sliced
•  salt (to taste)
•  fresh ground black pepper (to taste)
•  fresh basil leaf, chopped (about 1/3 to 1/2 cup or to taste)

• VINAIGRETTE

• 1 -2  teaspoon  fresh minced garlic
• 1  teaspoon salt
• 2  teaspoons Dijon mustard
• 3 -4  teaspoons honey
• 6  tablespoons  balsamic vinegar
• 1⁄2 cup extra virgin olive oil, plus
• 2  tablespoons extra virgin olive oil
•  fresh ground black pepper (to taste)

Directions

1. For the dressing; in a bowl or in a processor whisk/blend together the minced garlic with salt, Dijon mustard, honey and balsamic vinegar.
2. Add in olive oil in a slow steady stream until emulsified.
3. Season with black pepper.
4. Chill for a minimum of 2 hours before using (shake before using).
5. TO ASSEMBLE THE SALAD; on a large serving platter alternate the tomato slices with the mozzarella cheese slices.
6. Drizzle the balsamic vinaigrette over all.
7. Sprinkle with salt and freshly ground black pepper.
8. Sprinkle with chopped fresh basil.
9. Delicious!