Recipe: Silver Palate Layered Mozzarella and Tomato Salad with Our Favorite Vinaigrette

SILVER PALATE LAYERED MOZZARELLA AND TOMATO SALAD

4 large ripe tomatoes, cut in quarters
2 pounds fresh mozzarella cheese, cut in 1/4-inch slices
1/4 cup chopped fresh basil
1/2 cup Nicoise olives
1/2 cup Our Favorite Vinaigrette (recipe follows)
freshly ground black pepper (to taste)

On a large serving platter, alternate overlapping slices of tomato and mozzarella cheese.

Sprinkle basil, parsley and black olives over all.

Drizzle vinaigrette over salad and grind black pepper on generously.

Serve at room temperature.

OUR FAVORITE VINAIGRETTE

1 tablespoon prepared Dijon-style mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
minced parsley and/or snipped fresh chives (to taste)
1/2 cup olive oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.

Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens.

Adjust seasoning to taste.

Cover until ready to use (vinaigrette is best if made just before it is to be used.)

If necessary, whisk again before serving.

Servings: 6
Source: Silver Palate Cookbook by Julee Rosso and Sheila Lukins