Tomato & Basil Balsamic Vinaigrette

Rose Mary Mogan


This wonderful tasting salad was one of the new items I chose to make for our 9th Anniversary Dinner.

It was very well received by my husband Dan & I loved it too. I used a Balsamic Vinaigrette with chopped Basil to infuse the flavors together with added minced garlic. We love Garlic & by pre making it early & then wrapping it & leaving it in the fridge to chill enhanced the flavors. FROM COOK BOOK- A1 STEAK HOUSE FAVORITES.

I added the tomatoes on a bed of fresh Baby spinach leaves, instead of lettuce, since we love spinach so much. I used Mozzarella cheese, but you can use others too

★★★★★ 2 votes
6 or more depending on portion size and appetite
25 Min
No-Cook or Other


3/4 c
pre washed baby spinach leaves
3 large
tomatoes, cored & sliced thin
6 slice
mozzarella cheese slices quartered
4 Tbsp
olive oil or canola oil
1 Tbsp
snipped fresh basil, chopped finely
1 Tbsp
green onion tops, chopped for garnish
3 Tbsp
balsamic vinegar
2 Tbsp
apple cider vinegar
1/2 tsp
sugar (my addition) optional
3 clove
garlic minced
1/8 tsp
steak seasoning


1Wash and core tomatoes and slice thin. Line outer edge of serving platter with baby spinach leaves, reserving a few to go between each row of sliced tomatoes.
2Arrange the tomato & cheese slices in a pattern of your choice, I sort of alternated the cheese & tomatoes adding a slice of cheese between each tomato slice. Add the chopped green onion tops.
3I lightly sprinkled the steak seasoning over the platter. Then I mixed the oil, basil, vinegar,balsamic & minced garlic together in a small bowl & stirred it to blend. Then drizzled over the tomatoes and cheese. Then wrapped in saran wrap, and chilled about 3 hours before dinner was served.
4Here is the book that contains the original recipe.

About Tomato & Basil Balsamic Vinaigrette

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy