Heirloom Tomato Salad



Ingredients for 4


2 lb.              multi colored heirloom tomatoes

8 oz.              1 inch diced fresh mozzarella

½ each        julienne red onion

½ each        cucumbers peel and thinly slice

2 each          ears of corn on the cob

10                  leaves of basil

1 each          baguette cut into 1½ inch pieces

¼ cup           extra virgin olive oil

1 Tbl             red wine vinegar

sea salt, pepper




Grill the corn for 2 to 3 minutes on each side.   Let it cool and cut off the kernels.

Season the bread and grill.

Cut tomatoes in 1 ½ inch pieces.

Right before serving, in a large bowl mix tomatoes, mozzarella, cucumber, corn, onion, basil Chiffonade and then sprinkle with sea salt, black pepper, olive oil and vinegar.

Place grilled bread on the bottom of a bowl then put all the mixed ingredients and juice on top.

Serve immediately.