Tomato Salad

Nothing says summer like ripe tomatoes straight from the garden or farmer’s market. Pick some up and enjoy them with this colorful layered salad.

Recipe and Photograph by Sarah McCullen


4-5 heirloom tomatoes, different colors

16 ounces fresh mozzarella

½ cup sliced red onion, or more to taste

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon oregano

1 teaspoon dried basil

2 cloves chopped garlic, or 1 tablespoon minced garlic 6-8 fresh basil leaves

Coarse kosher salt, to taste

Pesto, for garnish Slice tomatoes and mozzarella in slices, about ¼-inch thick. Layer tomatoes and mozzarella in a shallow dish, then top with red onion. In a small bowl, mix oil, vinegar, dried herbs and garlic, and drizzle over the tomatoes, cheese and onion. Garnish with basil leaves and pesto as desired, and sprinkle with salt. Cover and chill for 2-4 hours before serving.

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