I came up with this when I had an overabundance of tomatoes and was craving some fresh mozzarella. Threw it all in a bowl, whisked it up, and it was great!
Measure olive oil and balsamic vinegar in a small mixing bowl. Add dijon and basil. Mix up with a wire whisk. I like to make it the night before I plan to use it as it just gets better by sitting overnight in the fridge. Pour into your container of choice and serve over salad, or my favorite—garden tomatoes and fresh mozzarella.
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Salads
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Salads
Prep: Cook:
Serves: 4 Level: Easy
by PW Food & Friends in
Salads
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 10 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
Twinks on 11.12.2010
I’m going to try this version. I’m trying to use up the basil before it freezes. I usually make a balsamic dressing from a different recipe and I love to compare.
momcooksglutenfree on 7.23.2010
Yummy. Am going to make this tonight. My neighbors brought me a bunch of huge fresh tomatoes and cucumbers!