3 heirloom tomatoes, any variety
1 zucchini, cut into thin slices using a mandolin
1 lemon
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
1
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.
2
Add the jalapeno to the bowl, stir to combine, add salt and pepper to taste then stir again.
3
Cut the heirloom tomatoes into thin slices and lay them on plate. Lay the mixture in the bowl evenly over the tomatoes.
4
Pour remaining Tantillo Extra Virgin Olive Oil over plates, then place mint and basil leaves on top.
5
Drizzle Tantillo Balsamic Vinegar on top and serve.
Ingredients
3 heirloom tomatoes, any variety
1 zucchini, cut into thin slices using a mandolin
1 lemon
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
