For the salad:

  1. Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes.
  2. Drizzle with Fresh Harvest Tuscan olive oil and season with the Italian herbs.
  3. Garnish with the fresh basil. (roll several of the basil leaves and cut “Chiffonade style” and sprinkle on top of salad.


For the balsamic:

Heat the balsamic in a nonstick saucepan on medium heat until it boils, stirring frequently. Reduce heat and continue to cook until reduced by ¼ to ½ of original. The balsamic should be nice and thick. Cool before serving. Serve in a dipping dish as shown in the picture.


Fresh Harvest Tasting Room Olive Oil and Balsamic

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