SERVES 4
1 small red onion, finely sliced (about ¾ cup; optional)
2 pounds very ripe tomatoes (about 3 large), cut into 1½-
to 2-inch chunks
2 teaspoons kosher salt
¼ cup Sharp Balsamic-Soy Vinaigrette (here), vigorously
shaken
¼ cup extra-virgin olive oil
1 pound fresh mozzarella cheese, preferably mozzarella
di bufala, cut or torn into 1-inch chunks
1 small bunch basil, leaves removed and roughly chopped
or torn (about ½ chopped leaves)
Freshly ground black pepper