Farmer’s Market Tomato Salad

3 pounds mixed specialty or vine-ripened tomatoes
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Salt and cracked black pepper
2 tablespoons fresh basil, chopped
6 ounces crumbled goat cheese, optional

Slice the tomatoes into different shapes (wedges, slices, small cubes, etc.) and arrange on individual plates or a buffet platter. Drizzle with the oil and vinegar. Season with salt and pepper and sprinkle with basil. Dot with goat cheese, if desired

Yield: 10 to 12 servings

Cooking with Basil

Cooking with Basil

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