Heirloom Tomato & Mozzarella Salad
Seasonal varieties of heirloom tomatoes
(incl: Brandywine, Ruby, Striped German, Green Zebra, etc.)
Smoked Sea Salt
Extra Virgin Olive Oil
4 Slices of Prosciutto di Parma
Slice an x on the bottom of each tomato. Drop them in boiling water to blanch for 30 seconds, remove with slotted spoon and shock in ice water to cool tomatoes. Remove from water and cover, then refrigerate until needed. When ready for use or serving, peel tomators, then slice and alternate with other varieties and buffalo mozzarella for the best color display.
Season liberally with smoked sea salt and extra virgin olive oil, then top with
a slice of prosciutto di parma and garnish with your favorite greens.