HEIRLOOM AND CHERRY TOMATO SALAD

[Guest guest]

HEIRLOOM AND CHERRY TOMATO SALAD

 

 

 

Recipe Courtesy Alice Waters

 

1 (1/2-pint) basket assorted cherry tomatoes

 

2 pounds heirloom tomatoes, different colors and sizes

 

1 shallot, diced fine

 

2 tablespoons red wine vinegar

 

1 garlic clove, smashed

 

Salt

 

1/2 cup extra-virgin olive oil

 

Pepper

 

Green and purple basil leaves, chopped

 

Lemon cucumbers and torpedo onions, optional

 

Stem the cherry tomatoes and cut them in half. Core the larger

tomatoes and

 

cut them into slices or wedges.

 

For the vinaigrette, macerate the shallot in the vinegar with the

garlic and

 

a little salt. Whisk in the oil. Taste and adjust the acidity and

salt as

 

necessary. Put the tomatoes in a shallow salad bowl or on a platter.

Season

 

with salt and pepper, strew on the chopped basil leaves, and

carefully dress

 

with the vinaigrette.

 

Thin slices of peeled lemon cucumber and torpedo onion are wonderful

additions to the salad.

 

For a more elegant tomato salad, slice perfectly ripe heirloom

tomatoes and

 

arrange them on a platter. Season with salt and pepper, a splash of

good

 

Champagne, and a generous drizzle or extra-virgin olive oil.

 

Yield: 4 servings

 

Prep Time: 20 minutes

 

 

Mary-Anne, List Owner

TomatoMania (AT) Groups (DOT) com

moderator

HeirloomGardening (AT) Groups (DOT) com

USDA Zone 9b, Sunset Zon