Tuesday, April 12, 2011

Orange & Dill Vinaigrette w/ Tomatoes & Mozzarella

         Using April's featured ingredient, dill, this vinaigrette is perfect for any type of spring time salad.  Serve these marinated tomatoes over a bed of fresh baby spinach, al dente cooked penne pasta, or simply eat alone as a healthy snack choice.

        For mozzarella, I find that the individual sized cheese sticks are great for cutting bite-size circles.  However, you may decide to use fresh miniature mozzarella balls, or cut the block mozzarella in tiny squares.  If you arrange a plate of salad, as seen in the picture, you will notice the round pieces of mozzarella arranged in between the halved cherry tomatoes. 

        In the photograph's, there are two types of serving ideas.  One is the more traditional salad plate, and the second is in a medium sorbet cup.  This would also present nice in a regular size martini glass.

Click on "Read More" for Recipe.

Orange & Dill Vinaigrette w/ Tomatoes & Mozzarella

Serves 6 - 8

1 pint cherry tomatoes, halved

6 - 8 oz mozzarella cheese, sliced or cut into desired shapes (see introduction for details)


1/4 cup white balsamic vinegar
1 orange, juiced
1 Tbsp. granulated sugar
1 - 2 Tbsp. fresh chopped dill weed
1/2 tsp oregano, fresh or dried
2 tsp. fresh ground pepper
Pinch of sea salt, preferably Fleur de Sel
1/3 cup extra-virgin olive oil

FOR DRESSING: Whisk the vinegar, orange juice, sugar, dill, oregano, pepper, salt, and olive oil.  Whisk until thoroughly combined.  NOTE: Oil and vinegar typically separate, however, with the addition of the fresh squeezed orange juice, it will form a temporary emulsion with the oil and vinegar.  While the dressing will separate, it will not be an immediate effect.  Therefore, it will reduce the need to shake, and will present nicely in a gravy boat for serving.

At this point, you may wish to serve this just as a salad dressing.  Or you can marinate the tomatoes and cheese in the vinaigrette for at least 1 hour before serving.

To serve, slice freshly peeled oranges and arrange on the outer portion of the plate.  Place a bed of salad greens of your choice on the plate.  Garnish with slices of hard boiled egg and arrange tomatoes and cheese in between the slices of oranges.  If you wish to serve in sorbet/martini glass, simply put a bed of salad greens on the bottom, and place a generous portion of tomatoes and cheese on the top.  Garnish with a twist of orange.

Choosing to serve in the sorbet/martini is a more traditional appetizer that is to be served before service of a soup.  It would be nicely paired with thinely sliced pieces of toasted French garlic bread.  If soup is not to be served, simply arrange in the more traditional manner as also mentioned.

~ Smacznego ~

May This Meal Be Tasty!


  1. Yum! That sounds really good. Can't wait for this summer when my cherry tomatoes come in to try this recipe! You really can't beat the tomato/mozzarella combo...so simple and so delicious. Thanks for the idea!

  2. Thanks Heather! This was an awesome salad. Hope you enjoy it. Let me know how it turns out.

    I, too, like the tomato/mozzarella combo ~ You can marinate them in so many different flavors!