Updated: Oct 2, 2020
The colors in this dish remind me summer. It is an ode to my Mediterranean roots with aspects of Greek, Italian, and French influence. Ripe juicy tomatoes with unctuous mozzarella and fresh basil and mint. Basil and mint are two of my favorite herbs and best enjoyed fresh; these aromatic herbs are a perfect compliment to most any salad with their undertones of spiciness and sweetness a perfect match for the brightness of heirloom tomatoes and subtle acidity of dry cured olives. This salad is topped with Greek oregano and drizzled with EVVO and a splash of balsamic vinegar.
This can be served as an appetizer, side dish, or as a light lunch on a hot summer afternoon. Goes great sauvignon blanc, rose, or any of the white Rhone varietals.