Ingredients
10 oz. - beefsteak tomatoes, cut in 1/2 wedges
10 oz. - yellow beefsteak tomatoes, cut in 1/2 wedges
6 oz. - grape tomatoes, cut in half
6 oz. - evergreen tomatoes, cut in wedges
12 oz. - ciliegini mozzarella , cut
8 leaves - basil leaves, torn
1 oz. - extra virgin olive oil
Kosher salt to taste
Black pepper to taste, fresh cracked
2 oz. - basil oil
2 oz. - Balsamic Vinegar Reduction
Method Of Preparation
Cut the tomatoes according to the instructions above and arrange on platter. Then add the mozzerella and torn basil. Wrap with plastic, label and refrigerate until ready to serve. At the time of service drizzle the basil oil and balsamic reduction over salad. Sesaon with salt and pepper to taste.