Serves 4
4 Heirloom Tomatoes
1 basket Mixed Cherry Tomatoes
4 large balls fresh Mozzarella packed in water
3/4 cup Kalamata Olives
Lodestar® Olive Oil
Sea Salt
Fresh Ground Pepper

Cut each heirloom tomato into 5 thick or 6 thin slices. Slice each mozzarella ball to match heirloom tomatoes. Halve mixed cherry tomatoes. Slice Kalamata olives.
Arrange heirloom tomato slices topped with mozzarella slices around edge of large serving plate. Pour Lodestar Olive Oil over top along with sea salt and fresh ground pepper to taste.
Put halved mixed cherry tomatoes and sliced Kalamata olives in center. Marinate with basil oil.

Basil Oil
1 cup Lodestar Olive Oil
2 tablespoons Basil, fresh
1 tablespoon Flat Leaf Parsley
2 tablespoons Chives

Finely chop fresh basil, parsley, and chives. Mix well with Lodestar Olive Oil. Pour over tomatoes, mozzarella and olives. Keep bottle of Lodestar Olive Oil on table to use as needed.

History: A colorful salad serving we picked up from a great local chef, Richard Hirshen, who is the Executive Chef at the Sierra Nevada Brewery in Chico, CA (20 miles north of our farm).