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Perfect tomato and mozzarella salad

Lynn Britt Cabin
Snowmass Mountain in Colorado

Ingredients

  • 4 ripe Cherokee heirloom tomatoes
  • 4 fresh buffalo mozzarella ovaline
  • 1 bunch garden basil
  • 4 cloves garlic, roasted
  • ¼ cup aged honey balsamic reduction
  • ¼ cup quality extra virgin olive oil
  • Zest of 1 orange

Directions

Cut the ripe tomatoes and mozzarella into four equal slices each. Salt and pepper each slice of tomato. Make four stacks of mozzarella and tomato slices, alternating layers. Drizzle balsamic vinegar and olive oil over the stacks and around the plate. Shave garlic and zest orange over the top of each presentation. Serve with fresh hand-torn basil leaves.

Serves 4

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