Ingredients
Fresh Tomatoes
Marinated Mozzarella
Fresh Basil
Balsamic Vinegar                                      
Sea Salt
Cracked Black Pepper

Method
Slice tomatoes into quarters or wedges. Separate cheese from marinade and reserve marinade for dressing. Pick basil from the bunch and add to the salad, keeping the leaves whole. Combine 2 parts marinade with 1 part balsamic vinegar.

Chef’s Notes: Yes, I know winter is fast approaching and the weather is turning cold and rainy – and possibly even snowy where you are. But wonderful changes in farming, agriculture and fresh produce distribution allow us to enjoy fresh tomatoes year-round. Now not all tomatoes at our local market are vine ripe. But it’s getting easier and easier to find great tasting tomatoes – even in the winter!! These beautiful heirlooms were purchased at the end of November and compare favorably to those picked at the peak of summer. This recipe is a variation of the famous Insalada Caprese, which is the classic pairing of fresh mozzarella and tomato slices. I’ve chosen to modify that recipe by cutting the tomatoes into wedges, tossing them with fresh Ciliegine (cherry-sized) mozzarella and fresh whole basil leaves. You can use marinated mozzarella and turn the marinade into a tasty dressing, or use the fresh unmarinated balls, extra virgin olive oil and balsamic for a more classic turn. In either case, finishing the salad with a turn of fresh cracked black pepper and ground sea salt will round out the flavors nicely with the sea salt lending the salad a nice little crunch.