Caprese Salad with Basil Vinaigrette

• 8 oz fresh mozzarella
• 2-3 large, ripe tomatoes cut into thick slices then quartered, multi colored if possible
• Handful of grape tomatoes, halved
• 2 large Japanese cucumbers, partially peeled and sliced on the diagonal
• 6 cups of fresh romaine lettuce in bite-size pieces
• 5-6 fresh basil leaves, sliced thin for garnish

• 1 cup orange juice
• 2/3  cup tomato sauce
• 3 tablespoons tomato paste
• 1 cup packed fresh basil 
• 2 cloves garlic, minced
• 1 teaspoon garlic salt
• ¼ cup apple cider vinegar
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Make the dressing by combining all of the ingredients in a blender or food processor and pulsing until the basil is chopped and the dressing is a smooth consistency. 

Assemble the salad in a salad bowl and toss together with big drizzles of the dressing and topping off with the basil leaves for garnish.