The Heirloom Tomato goes back generations. When in season, you’ll see them in a variety of colors, even those being multi-colored. Unique because they are beautifully misshapen. If that wasn’t enough, they now come in cherry size! I love to present the tomatoes in different ways, for example, I’ll cut a few into wedges, and the cherry tomatoes I’ll leave whole.
Bocconcini are small mozzarella balls. I love the creaminess they add to the Heirloom Tomato Salad With A Red Wine Vinaigrette. To finish, add fresh basil leaves and finely chopped tarragon.
Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 4 to 6 servings
Equipment: chef’s knife, large mixing bowl, large serving platter, 1 (8-ounce) jelly jar with a tight-fitting lid, cutting board
Ingredients for the Marinated Bocconcini:
1 tub (18 to 20 ct.) Bocconcini, drained and dried
2 tablespoons of *E.V.O.O.
1 teaspoon of red pepper flakes
1 teaspoon of dried basil
1 teaspoon of dried parsley flakes
1 teaspoon of dried oregano
1 teaspoon of kosher salt
1/2 teaspoon of black pepper, freshly-ground
Ingredients for the Heirloom Tomato Salad:
4 heirloom tomatoes, cut into wedges
2 pints of heirloom cherry tomatoes, whole
6 to 8 whole basil leaves
3 tablespoons of fresh tarragon leaves, finely chopped
1 tub (18 to 20 ct) of Bocconcini, seasoned
Ingredients for the Red Wine Vinaigrette:
Yields: approx. 8 ounces
1/4 cup of *E.V.O.O.
2 tablespoons of red wine vinegar
1/2 teaspoon of Dijon mustard
2 tablespoons of Agave nectar (substitute granulated sugar)
1 teaspoon of garlic, freshly-grated (optional)
1 1/2 tablespoons of kosher salt
1 teaspoon of black pepper, freshly-ground
Instructions:
In a small bowl, mix all the ingredients, including the *E.V.O.O. for the Bocconcini. Place the drained and thoroughly dried Bocconcini into the seasoning mixture, then toss to combine. In a large mixing bowl, add the tomato wedges, cherry tomatoes, and seasoned Bocconcini. Add the Kosher salt, fresh ground black pepper, and chopped tarragon leaves. Gently toss the tomatoes and Bocconcini together. To finish, place whole basil leaves throughout.
In an 8-ounce jelly jar, combine the *E.V.O.O., Dijon mustard, freshly grated garlic, red wine vinegar, Agave nectar, Kosher salt, and fresh-ground black pepper. Shake well and again before spooning the Red Wine Vinaigrette over the salad. Feel free to check out a few of my other vinaigrettes by clicking on the link below.
There you have it, my Heirloom Tomato Salad With A Red Wine Vinaigrette.
Notes:
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Heirloom Tomato Salad With A Red Wine Vinaigrette
Equipment
- 1 chef's knife
- 1 serrated knife
- 1 mixing bowl Large
- 1 serving platter Large
- 1 8-ounce jelly jar With a tight-fitting lid
- 1 cutting board
Ingredients
Ingredients for the Marinated Bocconcini:
- 1 tub 18-20 ct. Bocconcini Drained and dried
- 2 tbsps *E.V.O.O.
- 1 tsp red pepper flakes
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
Ingredients for the Heirloom Tomato Salad:
- 4 heirloom tomatoes Cut into wedges
- 2 pints heirloom cherry tomatoes Whole
- 6 to 8 whlole basil leaves
- 3 tbsps fresh tarragon leaves Finely chopped
- 1 tub 18-20 ct. Bocconcini Seasoned
Ingredients for the Red Wine Vinaigrette:
Yields: approx. 8 ounces
- 1/4 cup *E.V.O.O.
- 2 tbsps red wine vinegar
- 1/2 tsp Dijon mustard
- 2 tbsps Agave nectar (substitute granulated sugar)
- 1 tsp garlic Freshly-grated (optional)
- 1 1/2 tbsps kosher salt
- 1 tsp black pepper Freshly-ground
Instructions
- In a small bowl, mix all the ingredients, including the *E.V.O.O. for the Bocconcini. Place the drained and thoroughly dried Bocconcini into the seasoning mixture, then toss to combine. In a large mixing bowl, add the tomato wedges, cherry tomatoes, and seasoned Bocconcini. Add the kosher salt, fresh ground black pepper, and chopped tarragon leaves. Gently toss the tomatoes and Bocconcini together. To finish, place whole basil leaves throughout.In an 8-ounce jelly jar, combine the *E.V.O.O., Dijon mustard, freshly grated garlic, red wine vinegar, Agave nectar, kosher salt, and fresh-ground black pepper. Shake well and again before spooning the Red Wine Vinaigrette over the salad. Feel free to check out a few of my other vinaigrettes by clicking on the link below.There you have it, my Heirloom Tomato Salad With A Red Wine Vinaigrette.
Notes
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2015/10/17/lemon-balsamic-and-cilantro-lime-vinaigrette/
