Spicy Tomato Salad
April 8, 2016
1Place 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.
2Add the jalapeno to the bowl, stir to combine, add salt and pepper to taste then stir again.
3Cut the heirloom tomatoes into thin slices and lay them on plate. Lay the mixture in the bowl evenly over the tomatoes.
4Pour remaining Tantillo Extra Virgin Olive Oil over plates, then place mint and basil leaves on top.
5Drizzle Tantillo Balsamic Vinegar on top and serve.