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Heirloom Tomatoes with Herb Salad, Feta and Tomato Vinaigrette Serves 6 1 cup chopped seeded plum tomatoes 2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard ½ teaspoon minced garlic ½ cup plus 1 teaspoon extra-virgin olive oil 3 cups loosely packed, washed and spun dry fresh herbs, such as flat leaf parsley, basil, dill, chervil, etc 3 pounds mixed heirloom tomatoes, halved if small or cut into ½-inch wedges if medium or large 1 tablespoon fresh lemon juice 3 ounces feta or soft goat cheese, crumbled Combine the tomatoes, vinegars, mustard, garlic and ½ cup olive oil in a small saucepan, bring to a boil and simmer for 5 minutes. Let cool slightly, transfer to blender and purée until smooth. Add salt and pepper to taste and chill. Toss herbs with remaining tablespoon olive oil, the lemon juice and salt and pepper to taste. Arrange one fourth of the tomatoes on each of six plates and drizzle with some of the dressing. Top with a mound of the herb salad and some of the cheese. Recipe created by Gourmet Magazine's Cooking Art Center under the direction of Executive Chef Sara Moulton Silica Appliance and Electronics • info@silicaappliance.com Appliances • Electronics • Gas Grills • Home |
