Arugula- and Mozzarella-Spiked Tomatoes with Basil Vinaigrette Vinaigrette: 1⁄3 cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon honey 2 tablespoons chopped fresh basil 1 clove garlic, minced Kosher salt and freshly ground black pepper 4 medium tomatoes, sliced 1 pound fresh mozzarella cheese 1 bunch fresh arugula or basil

Directions: For vinaigrette, in a medium bowl whisk together olive oil, vinegar, honey, basil, and garlic until emulsified. Taste and adjust seasoning with kosher salt and pepper. Rinse tomatoes under cold running water and pat dry with paper towels. With a sharp serrated knife, cut each tomato into an even number of wedges. Then make a horizontal cut near the tip of each wedge, being careful not to cut all the way down. Set aside. Cut mozzarella into slices that will fit into the slices made in the tomatoes. (Try to fit one piece of mozzarella into a tomato to see what size you’ll need to cut the rest.) To assemble, insert a piece of mozzarella into each tomato wedge. Arrange wedges on a plate and top with arugula or basil leaves. Dress with vinaigrette. Season with kosher salt and pepper to taste. Serve at room temperature. Makes 4 servings. Recipe from the Florida Tomato Commission. *See more recipes in our veggies collection