As summer nears its end, we are enjoying the last fruits of the season. So, while the days are still warm and farmers markets are bursting with gorgeous heirloom tomatoes, this salad is fantastically refreshing for cool evening entertaining. I adore arugula and have created many salads using this amazing leafy green. I was first introduced to arugula in Italy, when I lived there as a teen. Now it is widely available at most supermarkets, so I use it quite often in salads, sandwiches, and with pasta. Of course, the heirloom tomato is the star of this salad. They can be a little more expensive than regular tomatoes, but they are so worth the splurge!
Heirloom Tomato-Mozzarella Salad
Ingredients
2-cup (about) arugula
½ pound Heirloom Tomatoes
(I used mini, if using regular, cut them in bite size)
4 large leaves of fresh basil
½ large fresh mozzarella ball or dozen mini balls
Balsamic vinegar
Olive oil
Freshly ground pepper
Place the arugula in bowls on plates, as a base for the salad. Cut the mozzarella into small pieces and slice tomatoes in halves (if using minis); slice normally if using regular size tomatoes. Place them on top of the greens. Gently tear the fresh basil leaves, don’t cut the leaves, as they get bruised and turn black where metal touched them. Drizzle each salad with just a dash of balsamic vinegar and drizzle with virgin olive oil. Crack fresh ground black pepper on top.
Pour a good glass of Chianti, and toast to the end of the summer! Enjoy!
