Balsamic Beet and Fresh Tomato Salad
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 ½ - 2 lbs. tomatoes, sliced about 1/8th of an inch thick and patted dry with a paper towel
½ pint cherry or grape tomatoes, cut in half
2 cups Paisley Farm Balsamic Beets & Onion Salad, drained and roughly chopped
1 - 2 tbsp. extra virgin olive oil (olive oil or avocado oil will also work)
Coarse or flaked salt to taste (regular salt will also work)
Coarse black pepper to taste (fine ground black pepper will also work)
¼ cup crumbled blue or gorgonzola cheese (or similar cheese of choice)
¼ cup chopped fresh herbs of choice (such as thyme, oregano, basil, parsley, or a mix)
Instructions
- On a large plate or serving platter, layer the sliced tomatoes, halved cherry or grape tomatoes, and balsamic beets. Drizzle the olive oil over the top and sprinkle with salt and pepper.
- Next, evenly distribute the crumbled cheese over the tomatoes and beets and sprinkle with the fresh herbs. Serve immediately.
