April 8, 2016
3 heirloom tomatoes, any variety
1 zucchini, cut into thin slices using a mandolin
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
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.
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