6-8ouncesfresh mozzarella cheese, diced into bite-size pieces
4-5roma tomatoes, diced
8-10fresh basil leaves, finely chopped
2tablespoonsred wine vinegar
⅓cupolive oil
2clovesgarlic, finely minced
½teaspoonsalt
¼teaspoondry mustard
generous dash fresh ground black pepper
Instructions
Combine vinegar, garlic, salt, mustard, and pepper in small bowl or blender. Add the oil in a slow, steady stream, whisking or blending until oil is thoroughly emulsified and combined.
In a wide, shallow dish, combine the tomatoes, cheese, and basil. Pour the dressing over the ingredients and toss to combine.
Let the salad marinate covered in the refrigerator for 30 minutes to 3 hours.
Serve the salad with slices of baguette (sourdough or regular) for scooping. You can also dice up the bread and toss it into the salad to create a sort of caprese panzanella salad.