Name: Heirloom Tomato Salad with Mozzarella and Basil
Cook time: 30 min
Total time: 30 min
Yield: Makes 8 to 10 servings
Ingredients: 2 tablespoons red-wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon black pepper; 1/2 cup extra-virgin olive oil; 4 lb mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger; 1 lb cherry tomatoes; 1 lb very small mozzarella balls (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozzarella, cut into 1/4-inch pieces; 1 1/2 cups loosely packed small basil leaves or torn large leaves

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

Cooks' notes:

•Salad, without vinaigrette, can be assembled 2 hours ahead and kept at room temperature. Salad can be dressed 1 hour ahead and kept at room temperature, covered.
•Vinaigrette keeps, covered and chilled, 1 week.

Recipe notes

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