With our Tomato & Basil Box.
3 pounds heirloom tomatoes, cut into wedges or chunks
8 oz fresh mozzarella
1 cup basil leaves, torn
¼ cup extra virgin olive oil
2 tablespoon sherry vinegar (or sub red wine vinegar)
2 tablespoons za’atar – optional
Using your hand, tear the mozzarella into chunks; I prefer the beautiful nooks and crannies it creates for the olive oil to pool.
Layer the tomatoes, mozzarella and basil on a platter.
Seaon with flake salt and za’atar (if you are using).
Drizzle with the vinegar and then olive oil.
Garnish with additional basil leaves.
Tag our Chef @chefellafreyinger in your creations!