Heirloom Tomatoes with Tomato Vinaigrette
I love the irregular shape of heirloom tomatoes. They look so nice sliced on the plate or stacked with different varieties. With a good piece of grilled bread it makes a nice light lunch or a substantial first course. Here it is paired with an orange tomato (orange colour tomato) dressing. Salad dressing is easy to make but If you are not inclined to make your own you could try a a bottled dressing from a good specialty stores (or winery).
1 Heirloom tomato per person
1/2 a ball of fresh buffalo mozzarella per person
Baby lettuce or mixed greens
Tomato vinaigrette (see recipe below)
Cracked pink peppercorn
Slice tomato and arrange on the plate. Cut mozzarella ball in half and place near the tomatoes. Drizzle dressing over and around the plate. Crush some pepper corns and sprinkle over the salad as well as chopped parsley.
Sprinkle with Fleur de Sel and freshly ground pepper.
Orange tomato vinaigrette
1 shallot, finely chopped
1/4 cup wine vinegar, red or white
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 large orange tomato, seeded and diced
3/4 cup olive oil (more if needed)
Fresh basil leaves, ribboned
Combine shallot, vinegar, salt, pepper, and sugar and stir to dissolve salt and sugar. Cut the tomato in half, squeeze out the seeds. Roughly chop the flesh and add to the onion-vinegar mixture.
Place in food processor and pulse a few times to purée. Add oil and pulse a few times to combine with the rest of the ingredients.
Let stand a couple hours to merge flavours.
Add basil before serving.