Author Veg Life Staff


  • 1 each red/yellow & green Heirloom Tomatos
  • 1/4 Cup Extra-Virgin Olive Oil
  • 1 Tsp Red Wine Vinegar
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 8 oz. of Mozzarella or Burrata cheese, sliced
  • Basil Leaves
  • 1/4 Cup of Tomato Conserva Vinaigrette* see instructions below


  • To make the Tomato Conserva Vinaigrette, mix Sun Dried Tomatos with the olive oil, vinegar, 1 Tsp Salt and 1/4 Tsp Pepper.
  • Arrange the sliced tomatos and cheese, scattering the basil leaves.
  • Drizzle the vinaigrette over the top.
  • Sprinkle lightly with coarse salt.