tomato salad

Categories: Salads and Dressings, Veggies and Sides, Posted by Sandy Bergsten


2 large, ripe red tomatoes

1 cup mixed heirloom cherry tomatoes

Kosher salt and freshly ground pepper

1 tablespoon good olive oil

Balsamic glaze, to drizzle

1 bunch fresh basil

1-2 balls of burrata cheese, optional



Core and cut of the very bottoms off of the red tomatoes. Cut each into 1/4 inch slices. Season with kosher salt and freshly ground pepper.

Slice the cherry tomatoes in half. Place in a bowl, season with salt and pepper. Toss with one tablespoon of good olive oil.

Sliver the fresh basil leaves to make one loosely packed quarter cup.

To serve place the tomato slices on a platter, top with the cherry tomato halves, spoon any remaining juices and olive oil over the tomatoes, drizzle with a good balsamic glaze, scatter the slivered basil on top.

For a caprese… cut one or two balls of burrata into quarter inch slices (take care when cutting for the creamy center will spread). Top the red tomato slices with pieces of burrata. Then continue with the cherry tomato halves, juice/olive oil, balsamic glaze, and basil.

Serves 4

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