To make the dressing, combine vinegar, garlic, salt, and pepper in a mixing bowl. Slowly whisk in olive oil and blend well. Add tomatoes, cheese, shallot and basil and toss well with the dressing. Cover and refrigerate salad for at least an hour, stirring once or twice to ensure that the flavors are well blended. When ready to serve, transfer to a serving dish using a slotted spoon to eliminate any excess moisture.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.