RatingDifficultyBeginner

For all those who appreciate fresh greens, Spring turns our attention to planting and soon harvesting the best salad ingredients. This simple and quick recipe from The Savory Grape in East Greenwich, Rhode Island, will hold us over until early sprouts push through tilled earth and tiny green blossoms bear sweet red fruits. It’s a great starter for dinner and this season.

WINE PAIRINGS:
Lulu Sauvignon Blanc, France. Pleasant melon, citrus and green apple aromas with a palate that shows soft touches of minerality and crispness in this beautiful French, non-pretentious Sauvignon Blanc. The minerality in the wine blends beautifully with the acid of the tomatoes! Can't wait for the warm weather. Purchase here.

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Yields2 Servings
Prep Time15 minsTotal Time21 mins

 4 Large Heirloom tomatoes sliced 1/4 inch thick
 8 oz Arugula
 Olive Oil
 Fresh Lemon Juice
 Kosher Salt
 Coarse Ground Pepper
 Shaved Parmesan Cheese

1

Place Arugula in center of decorative platter. Toss lightly with olive oil and lemon juice, salt and pepper. Place sliced tomatoes around arugula and lay the mozzarella on top of tomatoes. Can be layered if desired. Drizzle olive oil salt and pepper over tomatoes. Shave Parmesan over bed of Arugula. Very simple but light and delicious!

Kelly Michaud, Independient Chef & Culinary Planner

Category

Ingredients

 4 Large Heirloom tomatoes sliced 1/4 inch thick
 8 oz Arugula
 Olive Oil
 Fresh Lemon Juice
 Kosher Salt
 Coarse Ground Pepper
 Shaved Parmesan Cheese

Directions

1

Place Arugula in center of decorative platter. Toss lightly with olive oil and lemon juice, salt and pepper. Place sliced tomatoes around arugula and lay the mozzarella on top of tomatoes. Can be layered if desired. Drizzle olive oil salt and pepper over tomatoes. Shave Parmesan over bed of Arugula. Very simple but light and delicious!

Kelly Michaud, Independient Chef & Culinary Planner

Summer Tomatoes and Fresh Mozzarella Salad

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