Heirloom Tomato Basil Salad

We had our friends Jake and Bridget and their two adorable children over for brunch a few Sundays ago.  I served this salad as the first course, and everyone loved it.  It’s light, fresh, and a great start to any meal.  The key is getting the freshest ingredients possible. 

 

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INGREDIENTS

Vinaigrette dressing:

2 shallots, peeled and minced
2 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil

Salad:

1 pint heirloom cherry tomatoes, halved
10-12 basil leaves, bunched and sliced into ribbons
½ cup flat leaf Italian parsley, chopped
8 oz fresh mozzarella cheese, dried and cubed
fresh ground pepper & salt, to taste

 

DIRECTIONS

  • In a salad dressing container, or bowl with a secure lid, add all the dressing ingredients and shake vigorously.
  • Place the cherry tomatoes, half the basil, half the parsley, salt & pepper to taste,  and half the mozzarella in a bowl and sprinkle ¼ of the dressing on top.  Mix to coat.
  • To serve, place a portion of the salad on a plate and sprinkle a few pieces of the fresh mozzarella, fresh basil and parsley on top. 
  • Drizzle vinaigrette to taste.  I like to grind a little more black pepper on top because Nick loves pepper. 
Breakfast, Lunch, Dinner, Vegetarian, Side Dishes, AppetizersMarie Kellysalad, tomatoesComment