Rating
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 3 heirloom tomatoes, any variety
 1 zucchini, cut into thin slices using a mandolin
 1 lemon
 1 jalapeno pepper, seeded and chopped finely
 1/4 cup Tantillo Extra Virgin Olive Oil
 2 oz. Tantillo Balsamic Vinegar
 3 mint leaves
 3 basil leaves
 Salt and pepper to taste
1

Place zucchini slices into a bowl along with the zest and juice from one lemon along with 1/8 cup of Tantillo Extra Virgin Olive Oil.

2

Add the jalapeno to the bowl, stir to combine, add salt and pepper to taste then stir again.

3

Cut the heirloom tomatoes into thin slices and lay them on plate. Lay the mixture in the bowl evenly over the tomatoes.

4

Pour remaining Tantillo Extra Virgin Olive Oil over plates, then place mint and basil leaves on top.

5

Drizzle Tantillo Balsamic Vinegar on top and serve.

Ingredients

 3 heirloom tomatoes, any variety
 1 zucchini, cut into thin slices using a mandolin
 1 lemon
 1 jalapeno pepper, seeded and chopped finely
 1/4 cup Tantillo Extra Virgin Olive Oil
 2 oz. Tantillo Balsamic Vinegar
 3 mint leaves
 3 basil leaves
 Salt and pepper to taste

Directions

1

Place zucchini slices into a bowl along with the zest and juice from one lemon along with 1/8 cup of Tantillo Extra Virgin Olive Oil.

2

Add the jalapeno to the bowl, stir to combine, add salt and pepper to taste then stir again.

3

Cut the heirloom tomatoes into thin slices and lay them on plate. Lay the mixture in the bowl evenly over the tomatoes.

4

Pour remaining Tantillo Extra Virgin Olive Oil over plates, then place mint and basil leaves on top.

5

Drizzle Tantillo Balsamic Vinegar on top and serve.

Spicy Tomato Salad