Heirloom Tomato Salad
Source of Recipe
From "Goldy's Kitchen Cookbook" by Diane Mott Davidson
"When Jim and I were newlyweds, one of the first salads I made that wasn't iceberg lettuce dabbed with mayonnaise was Tomatoes Vinaigrette. We both loved it, although I learned the hard way not to mix it and allow it to marinate in a metal pan. If you are having company (or even if you aren't), prepare and serve this salad in a pretty glass or crystal bowl. The Camembert gives the dish a certain cachet, and if your kids will eat any cheese with a rind, you're in luck."
List of Ingredients
◦ 1 pound fresh heirloom or vine-ripened tomatoes
◦ 2 tablespoons chopped fresh basil plus 4 large leaves, divided
◦ 2 teaspoons fresh garlic crushed through a press (2 to 3 cloves)
◦ ½ pound Camembert cheese
◦ ½ cup pear vinegar (available online) or red wine vinegar
◦ 1 tablespoon Dijon mustard
◦ ½ teaspoon sugar
◦ Sea salt and freshly ground black pepper
◦ 1 cup extra-virgin olive oil
Cut the stems and cores out of the tomatoes. Holding them, one at a time over the sink, gently squeeze until most of the seeds come out. Place them on a cutting board and cut each tomato into fourths if they are small, or eighths if they are large. Place in a large glass bowl.
Sprinkle the tomatoes with the chopped basil. Sprinkle the pressed garlic on top of the basil. Using a sharp serrated knife, trim most of the rind from the cheese. Slice it into 16 equal wedges, and place these on top of the garlic.
In a glass screw-top jar with a lid, combine the vinegar, mustard, sugar, and salt and pepper to taste. Screw the lid onto the jar and shake well. Remove the lid, add the olive oil, screw the lid back on, and shake vigorously, or until the dressing is completely emulsified.
Pour the dressing over the ingredients in the bowl and gently toss the salad. Cover the bowl with plastic wrap and chill the salad for at least 4 hours and up to 24 hours.
When you are ready to serve the salad, place it in a pretty bowl, sprinkle lightly with a bit more salt and a grating of black pepper. Garnish with the whole basil leaves.
Makes 8 servings