Tomatoes and Mozzarella with Artichoke Vinaigrette
Elevate your salad game with this vibrant and Mediterranean-inspired recipe for Tomatoes and Mozzarella with Artichoke Vinaigrette! Juicy heirloom or cherry tomatoes pair perfectly with creamy fresh mozzarella, while a tangy artichoke vinaigrette made with extra virgin olive oil, white wine vinegar, Dijon mustard, and a hint of honey brings bold flavor to every bite. Fresh basil leaves add a fragrant and colorful finishing touch, making this dish as stunning as it is delicious. Ready in just 15 minutes with no cooking required, this refreshing salad is ideal as a light appetizer, a simple yet elegant side dish, or a crowd-pleasing addition to your next gathering. Perfect for summer entertaining or whenever you crave fresh and flavorful ingredients, this recipe captures the essence of effortless sophistication.
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Recipe Information
Ingredients
- 4 large (or cups if using cherry) Fresh tomatoes (heirloom or cherry)
- 8 oz Fresh mozzarella
- 1 cup Canned artichoke hearts (drained and chopped)
- 4 tbsp Extra virgin olive oil
- 2 tbsp White wine vinegar
- 1 clove Garlic (minced)
- 1 tsp Dijon mustard
- 1 tsp Honey
- 0.5 cup Fresh basil leaves
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper (freshly ground)
Instructions
Wash the tomatoes and slice them into thick rounds if using large tomatoes, or halve them if using cherry tomatoes.
Cut the fresh mozzarella into slices or small cubes depending on your presentation preference.
In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, Dijon mustard, and honey to create the vinaigrette base.
Add the chopped artichoke hearts to the vinaigrette and stir well until evenly distributed.
Season the vinaigrette with salt and freshly ground black pepper to taste.
On a large serving plate, arrange the tomato slices and mozzarella alternately in a circular pattern, or scatter them together for a more rustic presentation.
Drizzle the artichoke vinaigrette generously over the tomatoes and mozzarella.
Garnish the salad with fresh basil leaves, scattering them whole or torn for added fragrance and color.
Serve immediately as an appetizer, light meal, or side dish.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 36.7 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1771 mg | 136% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2939 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
