Heirloom Tomato and Mozzarella Salad

Serves 4-6

This simple-to-prepare salad adds a sophisticated touch to any summer menu. Use organic ingredients whenever possible.

Vinaigrette:

1 medium shallot, peeled and finely chopped (3 Tbs.)
2 Tbs. balsamic vinegar
1 Tbs. red wine vinegar
5 Tbs. extra-virgin olive oil

Salad:

1 pint cherry tomatoes, halved
10 medium-sized fresh basil leaves, stacked, rolled, and sliced very thinly, divided
1/2 cup fresh flat-leaf Italian parsley, picked and chopped roughly, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (8-oz.) container fresh mozzarella cheese, drained and sliced thinly
3 large heirloom tomatoes, cored and sliced into medium-sized wedges

1. In medium container with tight-fitting lid, combine vinaigrette ingredients. Close lid tightly, and shake well to combine. Or, whisk ingredients in medium-sized bowl to combine.
2. Place cherry tomatoes, half of basil, and half of parsley in medium bowl. Combine gently with half the vinaigrette. Season to taste with salt and pepper.
3. To serve, divide mozzarella among serving plates, and top with sliced heirloom tomatoes; season with salt and pepper. Top with cherry tomato mixture. Sprinkle remaining basil and parsley over each plate, and drizzle with additional vinaigrette to taste.

per serving: 296 cal; 9g pro; 25g total fat (8g sat fat); 9g carb; 37mg chol; 41mg sod; 2g fiber; 6g sugars

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