Heirloom Tomato Salad

By Chef Tom Minchella
July 20, 2010
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Serves: 4

  • 5 Heirloom tomatoes
  • 4 pieces fresh Mozzarella
  • 4 Leaves of fresh Basil
  • 1 cup Balsamic Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 pinches Sea Salt
  • 1 Grind of Black Pepper
  1. Simmer and reduce balsamic vinegar to a syrup and then cool.
  2. Wash and core tomatoes and arrange on a plate with mozzarella.
  3. Add basil leaves and drizzle with olive oil and balsamic reduction. add sea salt and grind of fresh pepper

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