Prepare Basil Vinaigrette; set aside.
Halve each tomato lengthwise; scrape out the insides with a spoon and discard insides.
In a small bowl, combine mozzarella cubes with a little olive oil. Fill tomato halves with mozzarella cubes.
To serve, drizzle Basil Vinaigrette over the top of the mozzarella cubes in the tomato shells and place on a large serving plate.
In the blender, add basil, olive oil, lemon juice, wine vinegar, and Dijon mustard; Blend until mixture is a bright emerald green and slightly thick.
NOTE: The vinaigrette can be made ahead of time and refrigerated. Serve at room temperature.
Stuffed Caprese Tomatoes Recipe: https://whatscookingamerica.net/Appetizers/StuffedCapriseTomato.htm