Beautiful Heirloom Tomato Salad

The gorgeous palette of these seasonal favorites transform each plate into a summertime work of art. MORE+ LESS-

By Betty Crocker Kitchens

August 8, 2011

large yellow tomato

large red tomato

large orange or green zebra-striped tomato

pint (2 cups) cherry tomatoes

oz mozzarella cheese

tablespoons balsamic vinegar

teaspoon packed brown sugar

2/3

cup olive oil

Salt and freshly ground black pepper

1/4

cup sliced fresh basil leaves

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1

Cut tomatoes into 1/2-inch slices; cut cherry tomatoes in half. Cut cheese into 1/2-inch slices.
2

In small bowl, mix vinegar and sugar. With whisk, beat in oil until well blended. Season with salt and pepper to taste.
3

To assemble salad, on serving platter, layer tomato slices with cheese. Sprinkle with basil; drizzle with vinaigrette. Serve immediately.