By Chef Ella Freyinger

July 2020

4 Servings


  • 3 pounds heirloom tomatoes, cut into wedges or chunks
  • 8 oz fresh mozzarella
  • 1 cup basil leaves, torn
  • ¼ cup extra virgin olive oil
  • 2 tablespoon sherry vinegar (or sub red wine vinegar)
  • Flake salt
  • 2 tablespoons za’atar – optional


  • Using your hand, tear the mozzarella into chunks; I prefer the beautiful nooks and crannies it creates for the olive oil to pool.
  • Layer the tomatoes, mozzarella and basil on a platter.
  • Seaon with flake salt and za’atar (if you are using).
  • Drizzle with the vinegar and then olive oil.
  • Garnish with additional basil leaves. With our Tomato & Basil Box.
  • Enjoy! Tag our Chef @chefellafreyinger in your creations!