Sliced Tomatoes and Basil with Garlic Vinaigrette

By kascott

Ingredients

• 4 cloves garlic, peeled and lightly mashed
• 1 1/4 tsp. Dijon mustard
• 1/2 cup white or dark balsamic vinegar
• 1 3/4 cups extra-virgin olive oil
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 6 to 7 medium vine-ripened tomatoes (about 1 1/2 pounds)
• 12 to 15 fresh basil leaves, stems removed
• Fresh mozzarella slices, optional

Details

Servings 6
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

To make garlic vinaigrette:
In a food processor fitted with the metal blade, drop the garlic cloves down the feed tube while the machine is running and mince them finely.

Open the lid and the add the mustard and vinegar; pulse to blend.

Slowly pour in the olive oil in a thin stream with the machine running. The dressing should become thick and creamy.

Add the salt and pepper and adjust the seasonings if needed. Store the dressing until ready to use.

To prepare the tomatoes:
Cut out the stem of each tomato and cut each tomato into 1/4-inch slices. Arrange the slices on a plate.

If you are using fresh mozzarella slices, arrange them between the tomato slices. Rinse the basil leaves and blot them dry with paper towels. Tear the basil leaves into thin pieces and sprinkle them over the tomatoes.

Pour some of the vinaigrette on top and serve with the remaining dressing on the side if desired. Serve the tomatoes at room temperature or cold.