The Heirloom Tomato goes back generations. When in season, you’ll see them in a variety of colors as well as 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, 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

Ingredients:
4 heirloom tomatoes, cut into wedges
2 pints of heirloom cherry tomatoes, whole
6 to 8 whole basil leaves
3 tablespoons of tarragon leaves, finely chopped
1 tub (18 to 20 ct) of Bocconcini, drained, dried, and seasoned

Ingredients For 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 freshly ground black pepper

Ingredients For 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 freshly ground black pepper

Directions:
In a small bowl mix together all the ingredients including the E.V.O.O. for the Bocconcini. Place the drained, and really well dried, Bocconcini into the seasoning mixture, 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, add together 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.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/10/17/lemon-balsamic-and-cilantro-lime-vinaigrette/