The Weekend Cook ~ Beefsteak Tomato, Red Onion, and Mozzarella Platter with Basil Drizzle

This dish is typically seen with balsamic vinegar drizzled on
top. Now I only serve it with this tangy dressing that my
friend Chris shared with me.
Serves 6–8
Dressing
½ cup good-quality mayonnaise
3 tablespoons white vinegar
2 tablespoons whole milk
1 teaspoon sugar
½ teaspoon salt
15 "fresh" large basil leaves
2 tablespoons extra-virgin olive oil
Salad
2 large beefsteak tomatoes, thinly sliced
1 small red onion, thinly sliced
1–2 (16 oz.) logs fresh mozzarella, thinly sliced
Dressing
Place all the dressing ingredients, except the oil, in a food processor and blend. While blending, slowly pour in the oil. Once all the ingredients are incorporated, stop blending, pour into a separate container with a spout, and reserve.
Salad
Assemble the platter by alternately arranging tomatoes, red onions, and mozzarella. Immediately before serving, drizzle the sauce over the platter.