Heirloom Tomato & Mozzarella Salad

I have to squeeze in one last burst of summer!

I got these beautiful heirloom tomatoes at the farmer’s market and I wanted to do them justice. After thinking about different ways to use them, I decided that the best way to taste them would be a simple tomato and mozzarella salad.

A burrata would have been the best cheese choice, but it’s basically impossible to find. So good ol’ buffala mozzarella did the job. I would have liked basil in there but couldn’t find any at the store so I chopped up some spinach instead—for color as well as a little healthiness.

Cut the mozzarella into bite-size pieces and toss into a bowl.

Chop the tomatoes into large chunks and add to the bowl.

Chiffonade the basil or spinach and add to the tomato and cheese.

Add the garlic and fresh-ground salt and pepper, plus olive oil and balsamic vinegar. Add a little at a time and taste it to make sure it’s to your own particular taste.

Stir and enjoy! I like to chill it a little bit, just so it’s not quite room temperature.

This isn’t as great leftover, so try to eat it as quickly as possible.

3 large heirloom tomatoes (preferably different colors)
1 ball of buffalo or fresh mozzarella
A handful of basil (or at least spinach for color)
1 clove of minced garlic
Olive oil, balsamic, fresh ground salt & pepper to taste

Cut the tomatoes and mozzarella into large bite-size pieces. Roughly chop or chiffonade the basil, then add to the bowl. Toss together with the minced garlic, olive oil, balsamic, salt, and pepper until it reaches your personal taste. I like to chill it a little before eating, but it’s good right away as well.

Best eaten fresh, but keeps in the fridge for a few days (loses some taste though).