New and exciting ways to eat
Tomato and Mozzarella Salad with Microgreens
2 large tomatoes, preferably heirloom, sliced
4 ounces fresh mozzarella, sliced into discs
2 large handfuls microgreens or other salad mix
1 small handful basil leaves, sliced thinly
Good olive oil, to taste
Balsamic vinegar, to taste
Sea salt (preferably flaky)
Freshly ground black pepper
1. Toss the greens with the basil, then arrange on two plates.
2. Top with the tomatoes and mozzarella. Drizzle in olive oil and vinegar to taste—less is more.
3. Season with salt, especially on the mozzarella, and top with black pepper.
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