3 medium to large heirloom tomatoes
salt and pepper
2-3 handfuls of grape and cherry tomatoes
2 large or several small balls of whole milk mozzarella cheese
Slice the tomatoes and arrange on a towel to drain. Drizzle with olive oil and season with salt and pepper. Lightly oil and season 2-3 handfuls of grape and cherry tomatoes. Quarter the balls of whole milk mozzarella cheese and arrange on four plates. Arrange tomatoes around the cheese, alternating with fresh basil leaves. Drizzle with additional olive oil if desired and sprinkle with a final few grains of salt and a few basil blooms, if available. Serve immediately.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.