4 tomatoes, sliced
1 red onion, thinly sliced
4 oz. mozzarella cheese, sliced or shredded
1/2 c. coarsely chopped fresh basil
1/3 c. olive oil
1 tbsp. lemon juice
2 tbsp. red wine vinegar
1 tbsp. minced parsley
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Dijon mustard
1/2 c. sliced ripe olives

Arrange 1/2 of tomatoes, onion and cheese in shallow dish. Sprinkle with 1/4 cup basil. Top with remaining tomatoes, onion and cheese.

In small bowl combine: oil, lemon, vinegar, parsley, garlic, salt, pepper and mustard. Stir or mix until blended. Pour over tomatoes. Sprinkle remaining basil over top of salad. Cover. Refrigerate 1 hour. Toss. 6 servings.