This light, easy-to-make summer salad is a variation of the traditional mozzarella version. Using fresh, in-season, local heirloom tomatoes and basil makes up for any flavors one might miss. Choose your tomatoes based on their smell. A tomato that imparts a lovely garden scent is sure to taste the best.
SERVES 4
• 1 large red heirloom tomato, cut into ¼-inch slices
• 1 large yellow or green heirloom tomato, cut into
• ¼-inch slices
• 2 tablespoons extra virgin olive oil
• 4 large fresh basil leaves, coarsely chopped
• 1 small red onion, thinly sliced
• Freshly ground black pepper, to taste
1. Arrange tomato slices on a platter, drizzle with olive oil, and scatter with basil. Cover with onion slices. Add freshly ground black pepper.
2. NOTE: This is one recipe in which making extra is not advised. Refrigerating cut tomatoes tends to leave them mushy and unappealing.
