Heirloom Tomato Salad

I’ve thrown together a lot of tomato salads in my life. And
certainly not all need to be highlighted here…That said, I made
one over the weekend that is a bit offbeat, in a good way -a
seasonal salad worth sharing. I think the magic happened when I
decided to roast half of the tomatoes. The salad became a mix of
beautiful heirlooms in shades of greens, reds, yellows, and orange,
tossed with their roasted, caramelized counterparts. The roasted
tomatoes brought depth to the salad – well worth the bit of extra
time and effort.

Heirloom Tomato Salad

Building on the tomatoes

Beyond the tomato base (use your best & make sure they’re
ripe), I found myself pulling from ingredients around the kitchen.
Capers, quickly pan-fried, added a mustardy pop. Crunch came from
toasted almonds, and creamy fresh mozzarella delivered just the
right amount of decadence. Fresh herbs added a bright finishing
accent.
Heirloom Tomato SaladHeirloom Tomato Salad

Tomato Salad Variations

Don’t let my version influence you too much. Play around! You
can take the basic premise (a tomato salad made with a mix of ripe
and roasted in-season tomatoes) in unlimited different directions.
Try different nuts, herbs, and vinaigrettes. A version using this
pesto is
A+. Experiment with different tomato varietals and shapes. 
Heirloom Tomato Salad
It’s easy to prep nearly everything ahead of time here, and I
have to tell you, this salad served on slabs of garlic-rubbed
bread? Or partnered with oven-baked falafel tucked into warm pita
bread? Best lunch I had all week.

 

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Source: vegetariantimes
Heirloom Tomato Salad



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