Heirloom tomatoes and grilled bread dressed with first press olive oil, balsamic vinegar, a chiffonade of basil and a sprinkling of salt and pepper, and if you are lucky, a bit of fresh mozzarella or burrata cheese.
Ingredients
- ¼ cup balsamic vinegar
- ⅔ cup olive oil, plus some to brush on bread
- Fresh cracked pepper and Maldon salt to taste
- ½ loaf ciabatta bread, sliced
- 3 pounds heirloom tomatoes cut in chunks
- Handful of basil, chiffonade
- Buffalo mozzarella or burrata cheese (optional)
Directions
- 1Put balsamic vinegar in a bowl large enough to hold the tomatoes and bread. Whisk in olive oil and season with salt and pepper.
- 2Brush the ciabatta bread with olive oil and grill until lightly toasted. Cut toasted bread into bite-sized chunks. Put tomatoes and bread chunks and chiffonade basil in a bowl with half the dressing and toss, adding more dressing if desired. Season with salt and pepper.
- 3Plate each serving with a chunk of fresh mozzarella or burrata cheese drizzled with a little of the dressing.
