I came back from China yesterday and my garden was bursting with veggies ready to be harvested. Gosh, it seems like the tomatoes were green when I left 9 days ago, the eggplants barely more than a bud, and the peppers a paltry thimble size. My herb garden is overgrown and a haven for bees and butterflies! Everything has grown exponentially and is ripe for the picking. So, tonight seemed perfect for a tomato salad. This year we grew heirloom tomatoes. The taste and texture is so much better than the hybrid varieties. This salad is my attempt at copying the salad I had at one of my favorite restaurants, Seasons 52, last moth, sans the avocado as I didn't have a ripe one available. If you do have a ripe avocado, add a thin, broad slice of avocado to each section of the stack.
Summer Heirloom Stacked Tomato Salad
2 Heirloom tomatoes per person
1/2 a mozzarella ball per person
fresh basil leaves
1 carmelized red onion
sea salt and cracked pepper
1 T olive oil
3 T balsamic vinegar
1 garlic clove, squeezed or freshly grated with a microplane
1. Prepare the balsamic dressing: Mix olive oil, balsamic vinegar, and frsh garlic.
2. Slice tomatoes and sprinkle slices with salt and pepper.
3. Slice mozzarella ball as thinly as you can and still keep the slice intact.
4. Layer in this order: tomato, mozzarella, basil leaf, carmelized onion. Repeat until you run out (about 3 layers) topping with carmelized onion and a small basil leaf.
5. Drizzle with balsamic vinegar/oil dressing.
You might like to serve with a crusty french bread to sop up the juices!
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