Grilled Tomato Salad With Creamy Basil Dressing

• 3 garlic cloves
• 3 tablespoons Champagne vinegar
• 1 cup extra-virgin olive oil, divided
• 2 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 1/2 pt. red cherry tomatoes
• 3 medium-size green tomatoes (about 1 lb.), cut into 1/2-in.-thick slices
• 1 pound fresh mozzarella cheese, cut into 1/2-in.-thick slices
• 1 cup loosely packed fresh basil leaves, plus more for garnish
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons chopped shallot
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 6 (1/4-in.-thick) French bread slices

1. Mince 2 of the garlic cloves. Combine minced garlic, Champagne vinegar, 1/2 cup of the olive oil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper in a large ziplock plastic freezer bag. Add cherry tomatoes, green tomatoes, and mozzarella. Seal bag, and shake gently to coat. Chill 1 hour, turning occasionally.
2. Combine basil, balsamic vinegar, shallot, mayonnaise, sour cream, 6 tablespoons of the olive oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a blender. Process until smooth, about 45 seconds.
3. Preheat grill to medium-high (400u0b0F to 450u0b0F). Remove tomatoes from marinade, reserving marinade. Grill tomatoes until tender and grill marks appear, about 2 minutes per side. Set aside.
4. Brush bread slices with remaining 2 tablespoons olive oil. Grill until grill marks appear, about 1 minute per side. Rub each toasted bread slice with remaining garlic clove.
5. Place grilled bread on a serving platter. Arrange grilled tomatoes and marinated mozzarella over bread. Drizzle with reserved marinade and basil dressing. Sprinkle with basil leaves.

garlic, vinegar, extravirgin olive oil, kosher salt, black pepper, red cherry tomatoes, green tomatoes, mozzarella cheese, basil, balsamic vinegar, shallot, mayonnaise, sour cream, bread

Taken from www.myrecipes.com/recipe/grilled-tomato-salad-creamy-basil-dressing (may not work)