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Tomato Salad

August 4, 2008

I’m probably being Captain Obvious, but when you have really good summer tomatoes there is nothing better than a fresh tomato salad. I went to the Morningside Farmer’s Market this Saturday, met Haley and picked up some beautiful heirloom tomatoes. I love tomato salads, and tried to conjure up one Amanda made one summer when we were camping in the Smokies. Amanda, I tried my best, but send your upgrades if you have any! Serves about 4 as a side dish.


2 c cubed heirloom tomatoes (mixture of yellow, red and any others available)

1/3 c kalamata olives, sliced in half lengthwise

1/2 cup Cilieggine (small fresh mozzarella balls), cut into quarters

10 basil leaves, chiffonade

3 T olive oil

1 T red wine vineagar

pinch sugar

salt and pepper to taste


Combine tomatoes, olives, mozzarella and basil in a large bowl. In a small bowl, whisk together olive oil, vinegar, sugar and salt and pepper. Pour over tomato mixture and combine. Let sit 30 minutes (or as long as you can resist) to let flavors combine.

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