Heirloom Tomato Salad
This Heirloom Tomato Salad is full of the bright, fresh flavors of summer! Easy to prepare and a real crowd-pleaser.
Author: Alison Needham
- 2 pounds of mixed fresh heirloom tomatoes
- Maldon salt or other sea salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon dried oregano
- 1 clove of garlic grated
- 1 fresh red chile such as a red jalapeno or fresno, seeded and minced
- handful of fresh basil
- handful of micro-greens
- 1 package of fresh mozzarella balls in water drained (I prefer bocconcini)
Slice some tomatoes in wedges, some in slabs and scatter them decoratively over ⅔ of a platter. Place the mozzarella balls in the rest of the platter. Sprinkle the tomatoes and cheese with salt and pepper.
In a medium bowl whisk the vinegar, olive oil, oregano and garlic. Drizzle evenly over the tomatoes. Sprinkle the tomatoes and the cheese with the fresh chile, basil and micro-greens. Serve immediately.