Heirloom Tomato
Caprese Salad
With English Cucumber
Serves 4
4 lg. heirloom tomatoes
(1/4" slices )
1 English cucumber
(1/8" slices)
3 Tbsp. extra virgin
olive oil
4 Tbsp. chopped MFC
Chives
2 Tbsp. MFC Basil
(chiffonade)
2 medium shallots
(minced)
4 oz. fresh mozzarella
(small dice)
1/4 C aged balsamic
vinegar
8 slices baguette bread
(brushed with oil,
seasoned with salt
and pepper, toasted)
Salt and pepper
Assemble: place toma-
toes, mozzarella, cucum-
ber, shallots, and olive oil
in a small bowl; toss.
Season with salt and
pepper. Marinate for 20
minutes. Place one-
quarter of the marinated
mixture in the center of
a medium salad plate,
then top with chives and
basil. Immediately
before serving, drizzle
balsamic vinegar over
the salad. Garnish with
two toast points. Serve.