Add all ingredients to a jar or bowl with a lid. Shake or whisk together; store refrigerated for up to one week.
SALAD
Place the tomatoes in a medium bowl and drizzle 2 tablespoons balsamic dressing. Toss gently.
Divide the tomatoes between two plates or bowls. Top with the fresh mozzarella pieces. Drizzle balsamic glaze and olive oil on top. Sprinkle with basil, salt and pepper.
Notes
This recipe makes extra dressing, so plan to use it for your other salads throughout the week.
If you are unable to locate Sugar in the Raw at your market, it's okay to substitute brown sugar.
Don't worry about the amount of salt in the dressing! The Ruth's Chris chef assured me that the salt in the dressing is intense because so little dressing is used on the salad; tomatoes crave salt! I made the dressing as written, and he's right... it's perfect!
Balsamic glaze can be purchased in specialty markets, and you'll also find in many well-stocked regular markets too. Look for it near the balsamic vinegar.