Ingredients

The following ingredients have 3 Servings
  • 4-5 heirloom tomatoes (an assortment of tomatoes different sizes, shapes and colors.)
  • 1 shallot (thinly sliced)
  • ½ cucumber ( thinly sliced)
  • 10-12 leaves basil (fresh )
  • 2 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • Salt and pepper to taste

Instruction

  • Slice the large tomatoes thinly and arrange on a plate or platter. Add different assortments of tomatoes - if they are small, cherry-sized - no need to slice, the medium-sized tomatoes I slice in half or thirds.
  • Thinly slice the shallot and arrange over the tomatoes - the same with the cucumber.
  • Clean & dry the basil leaves. Stack them on top of each other and thinly slice them into ribbons - scatter them over the top of the salad.
  • Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar. Serve at room temperature - do not refrigerate