Tonawanda News — A donated recipe, courtesy of Anne D., follows. And thanks for the cherry tomatoes.
Heirloom tomato salad with mozzarella and basil
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 pounds mixed heirloom tomatoes, quartered if small or cut into 1/4-inch wide wedges, if larger
1 pound cherry tomatoes
1 pound very small mozzarella balls (1/4 inch; sometimes called perlini, or 1 pound lightly salted mozzarella cut into 1/4-inch pieces)
11/2 cups loosely packed small basil leaves or torn large leaves.
Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl.
Add oil in a slow stream, whisking constantly until dressing is emulsified.
Add tomatoes, mozzarella, and basil and toss well.
Season with salt and pepper.
Salad can be dressed 1 hour ahead and kept at room temperature, covered. Serves 10.
Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.
Vinaigrette keeps, covered and chilled for one week.
Marija Vukcevich is a freelance writer from Lewiston. Contact her at firstname.lastname@example.org.