Tomatoes & Mozzarella Salad with Balsamic Vinaigrette

Fresh tomatoes arranged with sliced mozzarella cheese for a delightful starter


  • 5 bias-cut baguette slices
  • 1 tbsp unsalted butter, softened
  • 2 red heirloom tomatoes, sliced into small rounds
  • 2 yellow heirloom tomatoes, sliced into small rounds
  • 4 medium balls fresh mozzarella, cut into small rounds
  • 3 cups fresh arugula leaves
  • 1 cup fresh basil leaves
  • 1/4 cup balsamic vinaigrette salad dressing

Cooking Steps

  1. Preheat oven to 425F. Spread one side of each baguette slice with some of the butter. Arrange baguette slices, buttered side up, on a baking sheet. Bake for 3 to 5 minutes or until lightly toasted. Remove from oven; set aside. Cut into bite-size pieces for croutons.
  2. On a large platter arrange tomato and cheese slices alternatley in a circle.
  3. In a bowl toss together arugula, basil, and balsamic vinaigrette . Serve greens mixture with tomato and cheese slices. Sprinkle with croutons.


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