Friday, April 6, 2012

HEIRLOOM TOMATO SALAD RECIPE

The Brandywine, Black Brandywine, GermanGreen and Black Zebra are wonderful heirloom varieties to use in this salad. They are juicy and have smaller seed pockets.

Heirloom Tomato Salad

2 pounds heirloom tomatoes of various kinds
coarse sea salt
freshly ground black pepper
extra-virgin olive oil
red-wine vinegar
handful basil leaves

Core tomatoes and cut 1/4-inch thick slices.

On a large platter, lay tomato slices overlapping. Season each slice with salt and pepper. Drizzle with about 3 to 4 tablespoons of olive oil and of vinegar.

Gather basil leaves together and roll into a cigar shape. Slice crosswise into very thin ribbons. Sprinkle over tomatoes. Serve salad immediately. Yield: 4 servings.

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