Ingredients:

Basil Vinaigrette
10 plum or Roma tomatoes, halved lengthwise
Fresh Mozzarella Cheese, cubed
Extra virgin olive oil

Basil Vinaigrette:
1 cup (packed) fresh basil leaves
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard

Methods:

Make Basil Vinaigrette set aside.Halve each tomato lengthwise scrape out the insides with a spoon discard insides.In a small bowl, combine mozzarella cubes with a little olive oil. Fill tomato halves with mozzarella cubes.

To serve, drizzle Basil Vinaigrette over the top of the mozzarella cubes in the tomato shells and place on a large serving plate.

Basil Vinaigrette:
In the blender, add basil, olive oil, lemon juice, wine vinegar, and Dijon mustard Blend until mixture is a bright emerald green and slightly thick.

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