[GloryDayz]

Originally Posted by scho63

Last night I did my heirloom tomatoes and cheese platter for dinner.

Four tomatoes: black zebra (deep purple, very soft, sweet), emerald green (light green, very firm almost hard, tangy), dixie golden (sun yellow, semi soft, very sweet), dr lyle (rose red, semi soft, beefy flavor)

I added sea salt, fresh cracked black pepper, dried oregano, garlic powder, queso fresco cheese, mozzarella cheese, fresh basil and lite balsamic dressing. Had some Mantua Sauvignon Blanc white white.

Great meal!

That's awesome.... Now I'd have added a coating of olive oil, but that's just how I grew up with my Mom making this. When we lived in Rome this went from being a dish the landlord brought over for us to try, to "hey Mom, we'd we'd prefer Caprese salad over cereal for breakfast" In a heartbeat).