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California Heirloom Insalata

Makes: 50 servings
Prep 1 hr Chill 6 hrs
California Heirloom Insalata
Ingredients
  • 2  cups  olive oil
  • 1  cup  balsamic vinegar
  • 12  cloves garlic, minced (2 tablespoons)
  • 1 1/2  teaspoons  salt
  • 1/2  teaspoon  ground black pepper
  • 12 - 14  pounds  assorted heirloom tomatoes, such as Cherokee Purples, green zebras, and/or Marvel Stripe, cored and cut into wedges
  • 2 - 3  pounds  mixed baby tomatoes, such as sungolds, yellow pear, and/or sweet 100s
  • 4 - 5  pounds  fresh mozzarella bocconcini or fresh mozzarella cheese, cut into 1-inch pieces
  • 1  cup  loosely packed fresh basil shreds
  •  Whole basil leaves
Directions

1. For dressing, in a 1-quart screw-top jar, combine the oil, vinegar, garlic, salt, and pepper. Cover and chill up to 1 week. Shake before using.

2. Up to 6 hours before serving, arrange tomato wedges on two to four large platters with rims. Top wedges with the baby tomatoes and mozzarella. Cover and chill. Just before serving, sprinkle platters with the shredded basil and drizzle with dressing. Top with whole basil leaves. Makes 50 servings.

Nutrition Facts (California Heirloom Insalata)
  • Servings Per Recipe 50,
  • cal. (kcal) 211,
  • Fat, total (g) 17,
  • chol. (mg) 28,
  • sat. fat (g) 6,
  • carb. (g) 7,
  • fiber (g) 2,
  • pro. (g) 9,
  • vit. A (IU) 1312,
  • vit. C (mg) 17,
  • sodium (mg) 201,
  • calcium (mg) 202,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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