Let's Dish With Linda Lou

Where You Taste The Love

Heirloom Tomato Salads

on October 1, 2017

Photo May 26, 6 31 09 PM

Orzo And Heirloom Tomato Salad

Heirloom tomatoes are in season so I’m buying them fairly regularly. I have two, really easy and delicious salads here that can be the main course or a side dish with any protein you like. The second of the two is completely vegetarian.

Let’s talk about my first of the two Heirloom Tomato Salads. Heirloom Tomato Salad With Bocconcini And Sopressata.

Photo May 26, 6 28 40 PM

2020-12-04 09.54.17-1

E.V.O.O.

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Dried Oregano

Photo May 13, 2 43 19 PM

Photo May 26, 6 09 35 PM

2016-08-06 21.54.50-2

2015-06-29-15-07-11

2015-03-30-13-48-15

Photo May 26, 6 09 37 PM

Local Grown Florida Heirloom Tomatoes

Photo May 26, 6 12 05 PM

Photo May 26, 6 10 27 PM

Red Onion

Photo May 26, 6 20 37 PM

Tarragon.jpg

photo-may-26-6-20-40-pm.jpg

Photo May 26, 6 22 29 PM

Photo May 26, 6 26 12 PM

Photo May 26, 6 31 16 PM

Photo May 26, 6 28 44 PM

Photo May 26, 6 31 09 PM

Flat Leaf Italian Parsley

2016-04-14-11-59-21

2015-06-29-15-07-11

2015-03-30-13-48-15

Arugula

Photo May 23, 3 27 58 PM (1)

Photo May 23, 3 32 40 PM

The second salad is my Artichoke, Heirloom Tomato, And Orzo Salad.

Orzo And Heirloom Tomato Salad (2)

Orzo And Heirloom Tomato Salad

1). The first tomato salad is an Heirloom Tomato Salad With Bocconcini And Sopressata.

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: large mixing bowl, small mixing bowl, large salad serving bowl, a 2-cup measuring cup, whisk

Ingredients:
8 cups of heirloom tomatoes, halves, and wedges (depending on whether whole or grape size tomatoes)
1 1/2 heaping cups of diced Sopressata, OPTIONAL (substitute diced Genoa salami)
1 (8-ounce) package of Bocconcini (mini mozzarella balls or pearls)
1/4 cup red wine vinegar
1/2 cup *E.V.O.O.
2 tablespoons Agave nectar
1 1/2  tablespoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup of fresh tarragon leaves, roughly chopped

Ingredients For Red Wine Vinaigrette:
Yields: approx. 8 ounces

1/4 cup red wine vinegar
1/2 teaspoon of Dijon mustard
1 garlic clove, freshly grated
1/2 cup *E.V.O.O.
2 tablespoons Agave nectar (substitute granulated sugar)
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly ground black pepper

Directions For Salad Dressing:
Add all ingredients into an 8-ounce jelly jar with a tight fitting lid. Shake all the ingredients together until well combined.

Herb Marinade For Bocconcini:
1 (8-ounce) package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon of Italian-flat-leaf parsley, finely chopped
Pinch of Kosher salt
Pinch of freshly ground black pepper
1/4 cup of *E.V.O.O

Directions:
Separate all the mini mozzarella balls and place them into a small mixing bowl along with the other ingredients. Using a spoon, gently toss to combine. Set aside.

Direction For Heirloom Tomato Salad:
In a large mixing bowl, add the tomato halves and wedges. Add the marinated bocconcini and chopped tarragon. Pour the dressing over and toss all the ingredients together. Transfer to a large salad serving bowl. Serve with your favorite bread.

2). The second tomato salad is an Arugula, Heirloom Tomato, And Orzo Salad. This one is a vegetarian salad, totally meat-free!

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot, large mixing bowl, large salad serving bowl, large mesh sieve, chef’s knife

Ingredients:
1 pound of orzo, cooked drained and cooled
2 cups of arugula leaves
4 cups of diced and halved heirloom tomatoes (depending on whether whole or grape size)
1 (14.6-ounce) jar of long-stemmed artichoke hearts, halved
1 (8-ounce) package of Bocconcini (mini mozzarella balls)

Ingredients For Lemon Vinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
2 tablespoons of shallot, finely minced (optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1 teaspoon of Italian flat-leaf parsley, finely minced (optional)
1/2 cup of *E.V.O.O.

Directions For Lemon Vinaigrette:
Add all ingredients into an 8-ounce jelly jar with a tight fitting lid. Shake all the ingredients together until well combined.

Directions:
In a large mixing bowl add the diced and halved heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes, bocconcini, arugula leaves, Kosher salt, fresh ground black pepper, and Italian flat-leaf parsley. Pour 1/4 cup of my Lemon Vinaigrette over the top, toss to combine. Next, transfer to a large salad serving bowl. My Artichoke, Heirloom Tomato, And Orzo Salad are so delicious you’ll be asked to make it over and over again.

*E.V.O.O. is an acronym for extra virgin olive oil.

Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon


One response to “Heirloom Tomato Salads

  1. […] via Two-Heirloom Tomato Salads […]

Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: