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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Heirloom Tomato Salads

on September 10, 2013

2013-09-09 18.26.38

Heirloom Tomatoes are best at the end of the summer. I was able to find some great Heirloom Tomatoes in all colors and sizes. I’ve put together two styles of Heirloom Tomato Salads.

The first one is an Heirloom Tomato Caprese Salad combined with fresh mozzarella, fresh basil, Kosher salt, freshly cracked black pepper, and *E.V.O.O.

The second one is an Heirloom Tomato Salad that doesn’t require anything but a little Kosher salt, freshly cracked black pepper, julienned fresh basil leaves, and *E.V.O.O.

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Prep Time: 10 minutes
Yields: 4 servings

Ingredients For Heirloom Tomato Caprese Salad:
2 1/2 pounds of heirloom tomatoes, a combination of slices and wedges
1 cup of fresh basil leaves plus a sprig for garnish
12-ounces fresh mozzarella, sliced and quartered
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly cracked black pepper
1/3 cup of good *E.V.O.O. drizzled over the top
2 tablespoons of good balsamic vinegar (optional)

Ingredients For Heirloom Tomato Salad:
2 yellow heirloom tomatoes, sliced 1/4-inch thick
2 red heirloom tomatoes, sliced 1/4-inch thick
1/2-pint yellow grape tomatoes halved
1/2-pint red grape tomatoes halved
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly cracked black pepper
6 fresh basil leaves, julienned
1/3 cup of good *E.V.O.O., drizzled over the top
2 tablespoons of good red wine vinegar (optional)

Serve: On a large serving platter, family style.

*E.V.O.O. is Extra Virgin Olive Oil.

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