Tomato Stack Salad


3 Tbsp Balsamic Vinegar

4 Tbsp Extra Virgin Olive Oil

2 Tbsp fresh basil, chopped

1 tsp oregano

1 clove garlic, minced or pressed

salt and freshly cracked pepper to taste

4 to 6 large heirloom, organic or on-the-vine tomatoes

8 oz. fresh mozzarella

5 stalks of cooked asparagus


Mix balsamic vinegar, olive oil, chopped basil, oregano, garlic and salt and pepper together, set aside. Next, slice tomatoes into 1/2 inch slices. Slice mozzarella into eight slices. Alternately layer tomatoes, asparagus and mozzarella, interchanging the different types of tomatoes with each salad. Drizzle each salad with vinaigrette and season with salt and pepper. Garnish with fresh basil.