Heirloom Tomato Salad

Archived from August 18th, 2011 from the old "Out of the Fryin' Pan and into the Fire"

So, in my efforts to keep up with the summer (and since I've been gone for the last three months), I figure it's time to add three more recipes. Here is one below that I found last summer during the busy tomato season that we have here in Iowa. Now while it probably adds a little more color to the plate to use heirloom tomatoes, regular red tomatoes work just as well; however, the ones from the roadside stands, the garden, or the farmer's markets are absolutely the best! 

Heirloom Tomato Salad

2 lbs. heirloom tomatoes

1 cup bocconcini

(This is what is deemed as baby mozzarella-it's supposed to be the freshest mozzarella, but I buy the soft kind in the deli section at Hy-Vee with the rest of the gourmet cheeses..right now, I got it for $2, which is very reasonable!)

2 generous handfuls fresh basil leaves (fresh from the garden!)

Several sprigs fresh chives (again, fresh from the garden!)

1/4 cup balsamic vinegar

1 tsp. salt (not really necessary unless you like a little salt)

Freshly ground pepper, to taste

8 Tbsp. olive oil (2 Tbsp. for each plate)

1. Wash tomatoes, slice into 1/4 to 1/2 inch slices.

2. Divide tomatoes among four plates.

3. Break up cheese and divide pieces among plates.

4. Drop whole basil leaves on top of tomatoes and cheese.

5. Distribute chives by snipping with scissors and letting pieces fall over salad.

6. Drizzle 1 Tbsp vinegar over each salad followed by 2 Tbsp. olive oil (I never use the olive oil.)

7. Dust with sea salt and freshly ground pepper.

Voila! A great summer salad with class and color that is not your average salad!