Contributed by Urban Harvest

This is best made at the end of summer, with fresh, local, in-season tomatoes...it is a special treat with heirloom varieties of tomatoes of all different colours and sizes!

Ingredients

1 1/2 lbs Heirloom Tomatoes
1-2 cups Bocconcini (type of mozzarella)
1-2 cloves Garlic, crushed
2-4 Tbsp fine Olive Oil
1-2 Tbsp Balsamic Vinegar
Pinch of Sea Salt
Pinch of fresh-cracked Pepper
Handful of fresh Basil, minced
Sprig of Rosemary, whole

Instructions

Place sprig of rosemary in a salad serving bowl. Chop tomatoes and bocconcini into bite-sized pieces; place on top of rosemary in bowl. Mix together the crushed garlic, olive oil, and balsamic vinegar; pour over tomatoes and bocconcini. Sprinkle with sea salt and fresh-cracked pepper; sprinkle over minced basil. Toss salad gently together (to avoid mashing the tomatoes). Let salad sit 1 hour in the fridge. Remove rosemary before serving. Serve with a crusty sourdough loaf.

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