Let's Dish With Linda Lou

Where You Taste The Love

Heirloom Tomato Salad

on August 12, 2016

2016-08-08 16.42.18

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. To finish, add fresh basil leaves and finely chopped tarragon.

Tarragon

Tarragon (2)

Sweet Basil (2)

fresh basil

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Local Florida Heirloom Tomatoes

E.V.O.O.

Dried Basil

Dried Oregano

Dried Parsley Flakes

Photo May 13, 2 43 19 PM

2016-08-08 16.27.37

Tarragon (2)

Red Wine Vinaigrette

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Heirloom Tomato Salad.jpg

 

 

 

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

1/4 cup of *E.V.O.O.
2 tablespoons of red wine vinegar
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 oregano
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper

Directions:
In a small bowl mix together all the ingredients for the Bocconcini seasoning. 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, black pepper, and chopped tarragon leaves. Gently toss the tomatoes and Bocconcini together. To finish, place whole basil leaves throughout.

In a jelly jar, whisk together the *E.V.O.O. and red wine vinegar. Shake well before pouring the dressing over the entire salad.

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


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