This dish is typically served with balsamic vinegar reduction drizzled on top. Now I love to serve it with this tangy dressing that my friend Chris gave me!
½ cup good-quality mayonnaise
3 TBSP. white vinegar
2 TBSP whole milk
1 tsp. sugar
½ tsp. salt
15 fresh basil leaves
2 TBSP. extra-virgin olive oil
2 large beefsteak tomatoes, thinly sliced
1 small red onion, thinly sliced
1–2 (16 oz.) logs fresh mozzarella, thinly sliced
Place all the dressing ingredients, except the oil, in a food processor and blend. While blending, slowly pour in the oil. Once all the ingredients are incorporated, stop blending, pour into a separate container with a spout, and reserve.
Assemble the platter by alternately arranging tomatoes, red onions, and mozzarella. Immediately before serving, drizzle the sauce over the platter.
I hope you enjoy it too!