Heirloom Tomato Salad
This recipe is a riff on the basic Italian caprese. If the caprese is buttoned up and structured, this salad is her gorgeous, easy-going (and sexy) cousin that everyone wants to talk to at a party. I've recently updated the recipe to include fresh stone fruits, which are a perfect compliment to the heirloom tomatoes.
- 2 pounds of mixed fresh heirloom tomatoes
- 1 pound mixed stone fruits
- 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. Slice the stone fruits and intersperse them with the tomatoes. 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.
Serving: 1servingCalories: 157kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 2mgSodium: 13mgPotassium: 536mgFiber: 3gSugar: 12gVitamin A: 1580IUVitamin C: 37mgCalcium: 42mgIron: 1mg