| 2-4 oz | Tomatoes, marinated |
| 8 halves | Mozzarella di Bufala, 2 3/4 oz |
| 1/2 oz | Arugula |
| 1 pinch | Sea Salt |
| 1/2 Tbsp | Lemon Vinaigrette |
| 2 turns | Black Pepper, freshly ground |
| 1 Tbsp | Marinade from tomatoes |
In a mixing bowl, combine tomatoes, mozzarella, arugula, vinaigrette, sea salt and black pepper.
Toss to combine.
Pile salad high on a square plate.
Garnish with sea salt and black pepper.
Drizzle plate with marinade.
8 halves Bruschetta Bread, prebaked
4 oz Tomatoes, heirloom, finely diced, 1/4 inch
2 oz Roma Tomatoes, diced
1 Tbsp Basil, chopped
1 oz ladle Extra Virgin Olive Oil
1/4 tsp Sea Salt
2 turns Black Pepper, freshly ground
3 balls Mozzarella di Bufala, cut into 1/8ths
1 drizzle Extra Virgin Olive Oil
2 turns Black Pepper, freshly ground
Place bruschetta bread cheese side up on a sizzle pan and place in oven.
In a mixing bowl, combine tomatoes, basil, olive oil,
sea salt and black pepper.
Toss to combine.
Add mozzarella and toss gently.
Place bruschetta bread on a painted plate.
Top with tomatoes.
Garnish with olive oil and black pepper.
5 ea Shrimp, 13/15, skewered, marinated
6 oz Fregola Salad
1 oz Arugula
1 tsp Fregola Vinaigrette
1 drizzle Broken Tomato Vinaigrette
Place shrimp on grill to cook.
In a mixing bowl combine fregola salad, arugula and fregola vinaigrette.
Stir to combine.
Place salad in the center of a rectangular plate.
Place shrimp on top of salad and remove skewers.
