2ouncescherry tomatoesquartered, about 8 small tomatoes
1ounces½ fresh mozzarella pearlsabout 16
ounce½ red onionfine julienne
Sea salt to taste
Fresh cracked black pepper to taste
1slicesourdough breadtoasted, 2 ounce slice
2sprigs fresh flat leaf parsley
2sprigs fresh oregano
2sprigs fresh tarragon
1tablespoontarragon vinegar
Instructions
In a blender, purée the fresh basil and olive oil until smooth.
In a small mixing bowl toss the tomatoes, mozzarella cheese, and red onion, with the puréed basil and olive oil. Season to taste with sea salt and fresh cracked black pepper, cover with plastic wrap, and allow to marinate in refrigerator for at least 30 minutes.
After marinating, spoon the tomato and cheese mixture onto the toasted sourdough bread.
Toss the parsley, oregano, and tarragon in the bowl that was used to marinade the tomatoes and cheese to dress with any excess basil oil.
Place the fresh herbs onto the tomatoes and cheese and drizzle the top of the sandwich with tarragon vinegar.
Season to taste with sea salt and fresh cracked black pepper and serve immediately.