Heirloom Tomato Salad

“Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.” -Elizabeth Berry

When I walked into my apartment this evening after being out to run some errands, the first thing I noticed was that it smells like fresh produce in here. I think the guavas in my fruit basket are giving off quite a fragrance and I love it!

Tonight for dinner I used the lovely locally grown veggies (I refuse to acknowledge tomato as a fruit!) pictured above to make quite a salad.

Heirloom Tomato Salad

Makes 1 meal portion, or 2 appetizer servings

• 2 heirloom tomatoes, chopped into chunks 
  
• A couple cups of arugula to use as a bed of greens
• A slice of red onion, thinly sliced
• 2 oz fresh mozzarella, cut into chunks
• A couple sprigs of basil, chopped
• Mixed up salt & pepper to taste
• 1/2 TBSP oil (I used basil infused olive oil)
• 1/2 TBSP balsamic vinegar (used blackberry flavored)

I’ll leave you with a photo I snapped with my phone at the top of the mountain that Harley and I trekked up this afternoon. Our hike was 8 hours ago and the puppy is still exhausted from it, plus I made it back down without completely busting my ass – so mission accomplished!