Ingredients
Scale
- 3–4 pounds assorted tomatoes, cut
- 2 tsp “flingsalt” – large flake salt
- 1/2 cup oil – a blend of walnut and olive oil is my choice
- 2 Tbsp white wine vinegar
- 1/2 lemon, juiced (or 3 Tbsp)
- 1 tsp dried oregano
- 1 large clove garlic, minced
- 1/8 tsp chili pepper flakes
- 12 leaves fresh basil
- large pinch white pepper
- Fresh mozzarella
Instructions
- Cut tomatoes in different shapes, put in a colander, and toss with with flingsalt
- Allow to drain for 30 minutes
- Whisk together lemon juice, oils, oregano, white wine vinegar, minced garlic, and white pepper
- Gently toss tomatoes with dressing and basil
- Refrigerate if you wish, but allow the salad to come to room temperature before serving
- Serve with fresh mozzarella
- Prep Time: 35 mins
