Three-Tomato Salad
Source of Recipe
HGTV
List of Ingredients
4 medium very ripe red tomatoes
12 yellow pear tomatoes, stemmed and cut in halves
18 sweet, very small cherry tomatoes ("sweet 100s"), stemmed and left whole
12 green basil leaves
12 purple basil leaves
1/4 cup chopped onions
1 tsp. sugar
1 tsp. seeded mustard
1 Tbs. white wine vinegar
1/2 tsp. each salt and freshly ground black pepper, plus salt to taste
1/3 cup olive oil
Recipe
Cut out the stem end from the larger tomatoes. Cut three of the larger tomatoes into quarters, then cut each quarter in half. Put into a bowl with the yellow tomatoes and with the cherry tomatoes.
Peel and coarsely chop the remaining large tomato and put into a blender with four leaves of each variety of basil. Add onions, sugar, mustard, vinegar, salt and pepper. Puree.
Gradually add the oil, taste for salt and set aside. Finely shred the remaining basil leaves. Toss the dressing with the tomatoes. Add half the basil, and toss again. Arrange the tomato salad on a platter, and sprinkle the remaining basil strips over the tomatoes.
Note: Over the past few years, there has been an explosion of tomato varieties. Tomatoes are coming into the market in shapes, colors and flavors that would astonish a cook from even a few years ago. Many of these tomato alternatives are coming from the small market gardener, encouraged by restaurant chefs like Alice Waters at Chez Panise in Berkeley, one of the pioneers of California cuisine. The key to this dish is to find tomatoes at the peak of freshness.
Yield: 8 servings
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