Roma Ciliegine Mozzarella and Baby Heirloom Tomato Salad


  1. In a bowl combine  ciliegine mozzarella, baby heirloom tomatoes, basil, sea salt and gr black pepper. Toss.
  2. Add extra virgin olive oil and toss again.
  3. Place on a chilled plate then drizzle balsamic glaze and finish by topping with bull’s blood micro greens.


  • 4 cups baby heirloom tomatoes, cut in half
  • 1/2 cup Piancone® Balsamic Glaze
  • 1/8 tsp Black Pepper
  • 1 cup bulls blood micro greens
  • 1 cup Piancone® Oil, Olive, Extra Virgin
  • 1 cup Peak Fresh Produce® Basil, hand torn
  • 1/8 tsp salt, sea