Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette

Serves 6 Preparation Time: 10 minutes Vinaigrette can be made up to a week ahead, covered, and refrigerated (mix well before using)

Take fruity Pickled Ancho Chile Salsa, puree it with some olive oil, and you have a punchy, thick vinaigrette to drizzle over a summer salad of sliced fresh mozzarella and thick slices of tomato, giving the traditional Italian Caprese salad a Mexican spin.

I serve this salad in a mini version at get-togethers, skewering cherry tomatoes and baby mozzarella balls on toothpicks, with the vinaigrette for dipping. I have to make double and triple batches because it gets snatched so fast from the platter. You can also pack some slices into a pita or baguette or use in a panini.

• ¾ cup Pickled Ancho Chile Salsa
• 2 tablespoons olive oil
• 1 pound fresh mozzarella, thickly sliced
• 1½ pounds firm but ripe tomatoes, thickly sliced
• 1½ teaspoons chopped fresh oregano or ½ teaspoon dried, preferably Mexican
• Kosher or coarse sea salt

1. Place the salsa and oil in a food processor or blender and pulse until pureed.
2. On a large platter or individual salad plates, alternate slices of the cheese and tomatoes. Spoon a generous amount of salsa vinaigrette on top. Sprinkle with the oregano and salt to taste and serve.