2 large heirloom tomatoes
1 cup heirloom cherry or teardrop tomatoes
1/4 lb. blue cheese
2 Tbs. extra-virgin olive oil
1 bunch fresh basil
Salt and pepper to taste
1½ Tbs. aged balsamic vinegar
2 Tbs. extra-virgin olive oil
Core the large tomatoes and dice into wedges; cut the cherry tomatoes in half. Place all in a bowl. Crumble the blue cheese and set aside. Cut a chiffonade of the fresh basil by stacking leaves, rolling them into a cylinder, and thinly slicing. Add both to the tomatoes. Season with salt and pepper and arrange on the plate as desired. Drizzle with vinegar and olive oil and serve.