Recipes: Kicked Up Tomato Salad
Excellent quality extra-virgin olive oil
Kosher salt
2 large ripe red heirloom tomatoes, such as Chef Jeff Brandywine
2 large ripe green or black heirloom tomatoes, such as Cherokee Purple, Black Krim, or Green Zebra
2 large ripe yellow or orange heirloom tomatoes, such as Orange Oxheart
4 ounces young arugula, stems removed, or sprigs of fresh baby herbs, well rinsed and spun dry
Herb Vinaigrette, recipe follows
8 ounces assorted red and yellow Chef Jeff cherry tomatoes or pear tomatoes, halved
6 ounces artisan goat cheese, crumbled
Chopped chives, for garnis
Preheat a grill.
Brush both sides of the bread slices with olive oil and sprinkle with kosher salt. Place on the grill and grill until crispy and browned.
Core the tomatoes and trim the top of each to make a clean slice, discarding the piece around the core. Cut each tomato into 3/4-inch chunks and place in a large bowl. Chiffonade the arugula and add to tomatoes. Drizzle with dressing and gently toss.
Divide salad among 6 plates, arrange cherry and pear tomatoes around the edge of the plate, and drizzle lightly with more dressing. Crumble goat cheese over the salad and serve with bread. Garnish with chopped chives.
Herb Vinaigrette:
3 tablespoons minced shallots
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup excellent quality extra-virgin olive oil
6 tablespoons minced assorted fresh herb leaves, including basil, parsley, thyme, chives, tarragon, and oregano
In a bowl, whisk together the vinegar, shallots, mustard, salt, and pepper. Let sit for 5 minutes. Add the oil in a steady stream, whisking constantly to blend and until emulsified. Add the herbs and whisk to combine
Yield: about 1 1/2 cups
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 5 minutes
Yield: 6 servings