4 medium Heirloom or other tomatoes (around 1.5 lbs)
½ cup chopped Basil
½ pound fresh Mozzarella or Bocconcini
4 Tbsp olive oil
1 tsp Balsamic vinegar
½ tsp Lemon juice
½ tsp Chef Josef’s Original or Chef Josef’s Lemon Dill Seasoning blend
Mix oil, vinegar and seasoning blend for the dressing.
Place tomatoes and mozzarella on individual serving plates. Add dressing on top. Finish with sliced basil.
*Note: I find that when I make a salad dressing it is important to use a really good vinegar. A good balsamic vinegar can be pricey, but you will only need very little, so it is really worth every penny. You can make extra dressing and save it in the refrigerator for another salad.