Thursday, June 9, 2011

Perfect for Summer: Heirloom Tomato Salad

Photo by Mary Diaz
About 3 years ago, I filmed an awesome show with Chef Dan at 1789.  He showed me all of his secret recipes including this salad.  This recipe is just one of the Starters in the Capital Cooking Cookbook.  Get your copy today. 
Heirloom Tomato Salad
Yields 4 Salads

6 Assorted heirloom tomatoes
1 Sweet Beauty Watermelon( or Variety of your choice)
1/4 cup Marcona almonds, cut in halves( Or Toasted Regular almonds)
3 Tbsp Extra Virgin Olive oil
3 tsp Blis Sherry Vinegar(Balsamic works also)
6 Leaves of Thai Basil
¼ cup of Capricious Goat Cheese(Any aged goat or sheep's milk cheese will work)
1 Tbsp Sea Salt

Cut the tomatoes into slices and/or quarters depending on their size and your preference. Also, cut the watermelon into a size that fits your taste. Remove the seeds from the watermelon if any. Arrange the tomatoes and watermelon on 4 individual plates in any way you desire. Next, liberally sprinkle the almond halves and basil leaves over the salad. To dress, drizzle the extra virgin olive oil and the blis sherry vinegar over the tomatoes and watermelon. Finish the salad with sea salt.

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