Heirloom Tomato Caprese Salad

Serves 8


1 pint red grape tomatoes
1 pint yellow grape tomatoes
2 medium multi-colored heirloom tomatoes
2 stalks celery diced
1 ½ C arugula
¾ C white shoe
peg corn, thawed
½ yellow pepper cut into long strips
6 or 7 very thin slices of white sweet onion
1/3 C basil chopped
½ lb fresh milk mozzarella cheese cut
into 1/8 inch slices
1/3 C fine olive oil
3 T apple cider vinegar
1 t kosher
salt, ½ t black pepper
2 T white sugar


  • In a very large serving bowl add the grape tomatoes that you’ve cut in half, heirloom tomatoes that you’ve cut into large chunks. Add the yellow pepper, celery, onion, and the corn that you’ve drained and patted dry. Add the arugula. Cover with a wet paper towel and store in fridge until ready to finish and serve. No more than 3 hours.
  • Make the dressing by whisking the olive oil, vinegar, salt, pepper and sugar together well. When ready to serve,add the basil to the salad cut chiffonade style. Then and add the dressing and toss all together until dressing coats the salad. Then place the slices of mozarella on top, add a little salt and pepper, and serve.

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