Heirloom Tomato and Mozzarella Salad with Herbs and Chiles
by Dan Kluger
summer
Yield: 4 servings
Ingredients
You have 2 of 12
produce
- ○1serrano chile(thinly sliced (about 12 slices))
- ○2 cupsmixed cherry tomatoes(halved)
- ○basil(leaves removed and thinly sliced (about 10 leaves))
- ○mint(leaves removed and thinly sliced (about 8 leaves))
- ○2.25 poundsheirloom tomatoes(cored and cut into wedges)
dairy
- ○6 ouncesciliegine(drained)
pantry staple
- ✓1 tbspred wine vinegar
- ✓1.5 tspred wine vinegar
- ○3 tbspextra-virgin olive oil
- ○kosher salt
- ○freshly ground black pepper
- ○coarse sea salt
Instructions
- In a large salad bowl, combine the heirloom tomatoes with the cherry tomatoes. Season with salt and pepper. Sprinkle the basil and mint over the tomatoes and add the mozzarella.
- Drizzle the olive oil and vinegar over the tomatoes and mozzarella and toss gently to combine. Sprinkle the coarse sea salt over the salad. Garnish with the chile slices and serve immediately.