
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.
Add the jalapeno to the bowl, stir to combine, add salt and pepper to taste then stir again.
Cut the heirloom tomatoes into thin slices and lay them on plate. Lay the mixture in the bowl evenly over the tomatoes.
Pour remaining Tantillo Extra Virgin Olive Oil over plates, then place mint and basil leaves on top.
Drizzle Tantillo Balsamic Vinegar on top and serve.
Ingredients
Directions
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.
Add the jalapeno to the bowl, stir to combine, add salt and pepper to taste then stir again.
Cut the heirloom tomatoes into thin slices and lay them on plate. Lay the mixture in the bowl evenly over the tomatoes.
Pour remaining Tantillo Extra Virgin Olive Oil over plates, then place mint and basil leaves on top.
Drizzle Tantillo Balsamic Vinegar on top and serve.