Beefsteak Tomato, Red Onion, and Mozzarella Platter with Basil Drizzle

Serves 6–8

Dressing

½ cup good-quality mayonnaise

3 tablespoons white vinegar

2 tablespoons whole milk

1 teaspoon sugar

½ teaspoon salt

15 fresh basil leaves

2 tablespoons extra-virgin olive oil

Salad

2 large beefsteak tomatoes, thinly sliced

1 small red onion, thinly sliced

1–2 (16 oz.) logs fresh mozzarella, thinly sliced

Dressing

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.

Salad

Assemble the platter by alternately arranging tomatoes, red onions, and mozzarella. Immediately before serving, drizzle the sauce over the platter.

This dish is typically seen with balsamic vinegar drizzled on top. Mary Elizabeth serves it with a tangy dressing that her friend Chris shared with her.