With heirloom tomatoes pouring off the farmers market stands, it’s time to make my heirloom tomato salad. This salad is so beautiful (get ready for the wow factor when you present this at your next dinner party) and delicious that I almost made it for my breakfast this morning. Alas, a banana and a double shot Latte won my heart over in the last minute, but not to worry, because lunch is just a few hours away.
Heirloom Tomato and Mozzarella Salad
Yield: 4 to 6 servings
1 pint cherry tomatoes, halved
10 medium-sized fresh basil leaves, stacked, rolled, and sliced very thinly, divided
½ cup fresh flat-leaf Italian parsley, picked and chopped roughly, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (8-ounce) container fresh mozzarella cheese, drained and sliced thinly
3 large heirloom tomatoes, cored and sliced into medium-sized wedges
1 medium shallot, peeled and diced finely (3 tablespoons)
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
5 tablespoons extra-virgin olive oil
In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.
Place the cherry tomatoes, half the basil, and half the parsley in a medium bowl. Combine gently with half the vinaigrette. Season to taste with salt and pepper.
To serve, put some of the mozzarella on each plate and top with sliced heirloom tomatoes; season with salt and pepper. Top the heirloom tomatoes with more mozzarella, then some of the cherry tomato mixture. Sprinkle the remaining basil and parsley over each plate, and drizzle over additional vinaigrette to taste.