Saturday, August 15, 2009

Heirloom Tomato and Persian Cucumber Salad

Heirloom Tomato and Persian Cucumber Salad
Yeild: 2 servings

2 cups 1-inch diced, mixed colored heirloom tomatoes
1 cup 1-inch diced Persian cucumbers
1 round buffalo mozzarella, pulled apart in quarter sized pieces
1/2 teaspoon fresh chilies or red chili flakes
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1 clove garlic, minced
2 tbs extra virgin olive oil
1 tbs balsamic vinegar
zest of 1 lemon
fresh ground pepper and sea salt to taste

Place diced tomatoes, cucumbers and fresh mozzarella into a medium sized bowl. Add chilies, oregano, thyme, garlic, olive oil, balsamic vinegar and lemon zest to the tomato mixture. Season with salt and pepper to taste. Let marinate for 20 minutes at room temperature and serve.

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