|
Organic Heirloom Tomato and Red Ruffle Basil Salad |
|
|
|
|
Written by Laura Klein, Publisher
|
This is one of my favorite recipes to make with summer's heirloom tomatoes. It is simplicity at its best and deliciously exhibits the fruit flavors of heirloom tomatoes. This is the time to buy or use your high-quality balsamic vinegar, extra virgin olive oil, fleur de sel and pepper. Simply drizzle the vinegar and oils over the tomatoes and herbs and sprinkle with the fleur de sel and fresh cracked pepper.
4-5 Servings
Ingredients:
2 pounds heirloom tomatoes, different colors, such as pineapple, brandwine and green zebras
1 basket of multicolored cherry or grape tomatoes, yellow and red
1 bunch of Red Ruffle Basil or any other red or green basil that you can find, whole leaves torn from the stem
½ cup of mixed fresh herbs: marjoram, thyme, tarragon, Italian parsley chopped
Parmesan cheese shaved
½ cup of good extra virgin olive oil
2-4 tablespoons of balsamic vinegar
Fleur de Sel to taste
Fresh cracked pepper
Method:
Core and slice large heirloom tomatoes into wedges. Remove stems from cherry tomatoes and cut in half.
Place tomatoes in a shallow bowl or on a platter. Drizzle the tomatoes with olive oil and balsamic vinegar. Sprinkle the chopped herbs and whole red basil over the top. Sprinkle again with fleur de sel and fresh cracked pepper. Toss and serve immediately.
|
