Heirloom Tomato Salad
From the kitchen of Chef Jeff

This is another wonderful salad for BBQ meals.  I prefer to serve this salad with grilled baby back ribs.


3 tablespoons balsamic or red wine vinegar
2 tablespoons extra-virgin olive oil
3 pounds mixed firm-ripe heirloom or other tomatoes
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
Salt and cracked black pepper


1. In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer.

2. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.