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Heirloom Tomato and Mozzarella Salad with Herbs and Chiles

Notes: 

Recipe adapted from Dan Kluger of ABC Kitchen, New York City

Yield: 4 servings

Read more: http://www.tastingtable.com/entry_detail/chefs_rec...

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Ingredients: 

INGREDIENTS
2¼ pounds heirloom tomatoes, cored and cut into wedges

1 pint (2 cups) mixed cherry tomatoes, halved

Kosher salt and freshly ground black pepper

2 basil sprigs, leaves removed and thinly sliced (about 10
leaves)

1 mint sprig, leaves removed and thinly sliced (about 8 leaves)

6 ounces ciliegine (see note), drained

3 tablespoons extra-virgin olive oil

1 tablespoon plus 1½ teaspoons red wine vinegar

Coarse sea salt (such as fleur de sel or Maldon)

1 small serrano chile, thinly sliced (about 12 slices)

Read more: http://www.tastingtable.com/entry_detail/chefs_rec...


 

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