Heirloom tomato salad

Simple and classic … Good ripe tomatoes, mozzarella and a good late apple balsamic: when the flavours are there, no need to complicate things!

Ingredients

Croutons

1 cup (250 ml) shredded sourdough bread crumbs
2 tbsp. (30 ml) butter
Salt and pepper

Salad

2 or 3 beautiful heirloom tomatoes in season, sliced
1 fresh mozzarella, sliced
4 tbsp. (60 ml) sunflower, canola or olive oil
2 tbsp. (30 ml) late apple balsamic
Salt and pepper
A few fresh basil leaves

Preparation

  1. In a skillet over medium heat, brown the pieces of bread in the butter. Salt and pepper. Stir until the croutons are golden. Set aside.
  2. Place the tomato and mozzarella slices on a large serving platter.
  3. Drizzle with oil and late apple balsamic vinegar.
  4. Season with salt and pepper and garnish with croutons and fresh basil leaves.

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