Let's Dish With Linda Lou

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Heirloom Tomato Salads

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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.

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Flat Leaf Italian Parsley

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Local Grown Florida Heirloom Tomatoes

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Red Onion

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Flat Leaf Italian Parsley

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Arugula

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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

Salad Dressing:
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 of freshly cracked black pepper

Directions For Salad Dressing:
Place all ingredients into a (2 cup) measuring cup. Whisk all the ingredients together until well combined.

Herb Marinade For Bocconcini:
1 (8-ounce) package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed 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: 6-quart saucepot, large mixing bowl, large salad serving bowl, large mesh sieve

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
1 lemon, juiced
2 tablespoons of Agave nectar
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped

Directions:
In a large mixing bowl add the diced and halved heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes hearts, bocconcini, arugula leaves, Kosher salt, fresh ground black pepper, and Italian flat-leaf parsley. Squeeze fresh lemon juice and drizzle the two tablespoons of agave nectar over the top, gently 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 extra virgin olive oil.

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Marinated Flank Steak With HeirloomTomato Salad

Marinated Flank Steak With Heirloom Tomato Salad

Marinated Flank Steak With Heirloom Tomato Salad (2)

The notion of having meat and potatoes for dinner is so thirty years ago. My Marinated Flank Steak With Heirloom Tomato Salad will have you thinking outside the box.

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Olive Oil

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Flat Leaf Italian Parsley

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Marinated Flank Steak

Marinated Flank Steak

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Local Florida Heirloom Tomatoes

Red Onion

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Tarragon

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Marinated Flank Steak With Heirloom Tomatoes

 

 

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 1(12-inch) cast-iron skillet, chef’s knife

Marinade For Flank Steak:
1/4 cup of red wine vinegar
1/2 cup of olive oil
1/4 cup of soy sauce, low sodium
2 garlic cloves, finely minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

Ingredients:
1 1/2 pound flank steak, pan-seared and oven roasted, sliced very thin
1 tablespoon of olive oil

Ingredients For Heirloom Tomato Salad:
4 cups of heirloom tomatoes, cut into wedges
1 (14.6-ounce) jar of long-stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of fresh tarragon leaves, roughly chopped
1 tablespoon of Italian flat-leaf parsley, finely chopped
Red wine vinaigrette

Ingredients For Red Wine Viniagrette:
1/4 cup of red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon freshly grated garlic
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, fresh tarragon, chopped Italian flat-leaf parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Transfer to the frig to chill until the flank steak is ready.

Directions For Flank Steak:
Add the ingredients for the marinade into a large zip-lock baggie. Insert the steak. Remove all the air from the baggie and transfer to a baking sheet pan. Transfer to the refrigerator to marinate for at least 1 1/2 hours. Halfway through massage the meat and flip baggie over.

Important: Let the flank steak come to room temperature, about 15 minutes, before placing it into the hot pan.

Preheat oven to 425-degrees F., convection, 400-degrees F.

In a preheated cast iron skillet over med-high heat add 1 tablespoon of olive oil. Sear both sides of the steaks for 2 to 3 minutes. You want a golden-brown crust on both sides.

Transfer the skillet to the preheated oven. Next are the variables, the steaks thickness and the temperature of the oven. Remember, after removal from the oven the steaks will continue to cook. I call this “carry-over cooking time”.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees F. for medium-rare. Remove the steaks from the oven and transfer to a plate. Cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of flank steak out onto a plate alongside the heirloom tomato salad. Serve with some of your favorite bread. There you have it my Marinated Flank Steak With Heirloom Tomato Salad.

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

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

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Seasonal Fruits And Vegetables

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Looking for something to do on the weekend?  Check out where you might find a farmers’ market, in your community.

It’s key, when cooking or baking, to use the freshest ingredients. Whether they’re fruit or vegetables, you want to use what’s local and in season.

Going to your local farmers’ market and getting to know the individual vendors makes such a big difference. Seriously, your shopping experience will be so much fun. Best of all, your dishes will taste AMAZING!!!

Mexican-Style Corn On The Cob
Heirloom Tomato Salad
Pavlova With Fresh Berries
Fresh Berries And Ricotta Crostata

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Pavlova With Fresh Berries

Fresh Berries And Ricotta Crostata

 

Mexican-Style Corn On The Cob

Heirloom Tomato Salad

Pavlova With Fresh Berries

Berries And Ricotta Crostata-Updated

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