Curtis Stone’s Heirloom Tomato and Mozzarella Salad

Heirloom Tomato and Mozzarella Salad

 (Makes 4 servings)

• 6 assorted heirloom tomatoes (about 2 ½ pounds total), coarsely cubed
• 2 tablespoons aged balsamic vinegar
• ½ cup torn fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 12 ounces fresh mozzarella cheese, preferably buffalo
• Fresh basil sprigs, for garnish

In large bowl, gently toss tomatoes with 1 tablespoon vinegar. Add torn basil leaves and 1 tablespoon oil. Sprinkle with salt and pepper and toss again. Mound tomato mixture in center of four plates, dividing equally. Tear mozzarella cheese into small chunks and place over tomato mixture, dividing equally.

Drizzle with remaining 1 tablespoon oil. Sprinkle the salads with salt and pepper to taste and garnish with the basil sprigs. Drizzle remaining 1 tablespoon of vinegar around salads and serve.

 Per serving

• Calories: 371
• Total Fat: 26g
• Saturated Fat: 12g
• Sodium: 571mg
• Carbohydrate: 13.5g
• Fiber: 2g
• Protein: 21g
• Diabetic Exchanges: 2 vegetables, 4 fat, 2.75 lean meat

Featured image credit: Ray Kachatorian