Heirloom Tomato Salad with Mozzarella and Basil

Slice tomatoes into various shapes—wedges, slices and chopped

Layer with slices of mozzarella cheese and basil torn into large pieces.

Drizzle with olive oil and red wine vinegar, sprinkle with sea salt and grind black pepper over.

I also like make “torn croutons”: tear ciabatta into rough pieces, drizzle with olive oil and toast at 350 until golden and crisp. Scatter around salad.

Posted in Salads


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