Heirloom Tomato Salad
from Marcella Lew of AndaluServes 4
INGREDIENTS:
4 varieties of Heirloom tomatoes; Purple Cherokee, Red Brandywine, Green Zebra, Pineapple etc.
1 box or pint Mixed cherry tomatoes
Salt and pepper to taste
2 large balls Fresh mozzarella
¼ cup Balsamic vinegar
1 Shallot, minced
¾ cup Extra virgin olive oil
Small hand full Baby arugula
PREPARATION:
Using a serrated knife, cut the tomatoes into thick slices, a little less than ½-inch, into a large shallow serving bowl. Cut the mixed cherry tomatoes in half and add to the bowl. Transfer into a large plate. Salt and pepper the tomatoes to taste. Slice the fresh mozzarella about ¼-inch thick and nestle among the sliced tomatoes.
Combine the vinegar, minced shallot, and pinch of salt. Whisk the olive oil into the vinegar mixture. Drizzle over the tomatoes and mozzarella. Sprinkle the baby arugula over the top of the salad. Enjoy!