Ingredients
3-4 heirloom tomatoes
Handful grape tomatoes
3-4 large, thin slices Sopressata
4-6 large basil leaves
1/3 cup crumbled gorgonzola
1 tsp balsamic vinegar
1/4 cup olive oil
1/2 teaspoon minced garlic (optional)
Sea salt and fresh ground pepper
Preparation
Slice tomatoes and combine with grape tomatoes in large bowl.
Tear basil leaves by hand into small pieces and add, along with gorgonzola and garlic (if desired).
Cut sopressata slices into thin ribbons (1/4 to 1/2") and add.
Add olive oil and vinegar to mixture and toss to coat.
Salt and pepper to taste.
