There are a lot of great ways to serve tomato and mozarella salad.  Often it will be served with the mozzarella and the tomatoes sliced in thick rounds and drizzled with olive oil and balsamic, or skewers using pearl mozzarella and tomatoes.  I prefer to dice the ingredients and to serve as a salad.  It's a good way to make sure that all the ingredients are properly dressed and you have the right ratio of dressing to tomato and mozzarella.

The nice thing about this recipe is that you can serve as is or you could go ahead and add more ingredients to personalize your salad.  Adding avocado, a little arugula,  or cucumber would go well.  Again, in the summertime I keep a healthy stock of a variety of fresh fruits and vegetables to pull from and I choose what to put in my salad based on what I have to use and what looks good that day.  So don't be afraid to get creative and if you fancy that a fruit or vegetable in your refrigerator would add nicely into the salad go for it.

My take on the classic heirloom tomato and mozzarella salad. 

Heirloom Tomato + Mozzarella Salad Recipe

• Four Heirloom Tomatoes (I like using different colors because it adds a little variety to the flavor and makes it visually more stunning)

• One ball of mozarella (go as fresh as possible! Seek out the place that's known for it in your area)

• 6 leaves Chiffonade Basil 

• Top with Sorrel Micro Greens Mix

• Salt 

• Pepper

  Vinaigrette Ingredients:       

• 1 tablespoon lemon juice

• 3 tablespoons balsamic vinegar

• 1 tablespoon dijon mustard

• salt

• pepper

• 1/3 cup olive oil 

Heirloom Tomato + Mozzarella Salad Instructions

• Cut tomatoes into bite size cubes, salt them and let them drain in a colander (you can collect and save the tomato juice for tomato water to use in pasta later)

• After tomatoes are drained place them on a paper towel and season with more salt and black pepper

• Cut the mozzarella into bite size cubes

• In a medium mixing bowl whisk together all the ingredients for the vinaigrette

• In a large mixing bowl toss the basil, mozzerrela, and tomatoes with the dressing until evenly coated.

• Add the microgreens on top and serve