No salad screams “summer” louder than this one. The combination of tomatoes with freshly chopped herbs is a testament to a philosophy of simple recipes executed with the best possible ingredients. Heirloom tomatoes are grown from non-hybrid, open-pollinated seeds, and are the varieties that have been passed down through the generations by farmers and gardeners around the world. They are far superior to the red-colored tennis balls available in most grocery stores. If you cannot find heirloom tomatoes, use a ripe tomato from your garden, a good produce market, or a farmers’ market. Be sure to look for a regional goat cheese and support your local farmer. Other cheeses to consider for this recipe include briny cubes of feta or mild, creamy fresh mozzarella.
Ingredients:
11/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Coarse salt and freshly ground black pepper
2 pounds mixed heirloom tomatoes, cored and cut into 1/2-inch wedges
1/4 cup chopped mixed fresh herbs such as basil, parsley, and chives
4 to 6 ounces fresh goat cheese, crumbled
1/4 cup microgreens, such as basil, arugula, or beet (optional)
Directions:
To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a low steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat. Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately. Serves 4-6
Virginia Willis of Virginia Willis Culinary Productions
As Printed by Georgia Organics
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