Tasty Tomato Salad with Mustard Vinaigrette

For the dressing, in a small bowl, whisk together mustard and vinegar. Gradually add olive oil, whisking as you add small amounts. Repeat until all of the olive oil is added. Whisk in salt and pepper (to taste). Refrigerate for 15 minutes.

Cut tomatoes into either wedges or into slices. Add to a serving dish. Pour drained artichokes in as well. For the onion, cut it into slices and then quarter each slice, separating the pieces. (If you or your guests don’t like a lot of onions, you can use a little over half the onion and it will be fine.) Add onions to the dish.

For the mozzarella ball, cut into chunks. Use your judgement regarding how small/large the pieces should be compared to how many tomato slices are in the dish. Add sliced mozzarella to the dish with tomatoes, onions and artichokes.

Pour the dressing over the tomato mixture and stir, coating everything evenly. Either serve immediately, or chill until ready to serve (the colder it is when served, the better!).