Heirloom Tomato Salad
The Nitty Gritty:
Elegantly simple and fresh- Level: 1
- Prep Time: 5 minutes
- Yields: 4 servings
- Tags: appetizer
This is a version of a salad I first had at Colvin Run Tavern in Tyson’s Corner, Va. I was attracted to its elegant simplicity and have since served it many a time as a first course.
The key: really, really good tomatoes. Actually, really good ingredients in general, because the beauty of this salad lies in the simplicity of its preparation.
Basil-infused olive oil enhances the dish, but regular extra-virgin olive oil will do just fine if you can’t find infused. Same with the tomatoes — track down some heirlooms at your local farmers’ market, but if that isn’t possible, pick up some vine-ripened ones at the grocery store.
Ingredients:
- 1 lb. heirloom tomatoes, sliced 1/4 inch thick
- 4 oz. Parmigiano-Reggiano, the best you can afford
- 1 Tbsp. fresh basil, chopped
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. basil-infused olive oil, or regular extra-virgin olive oil
- sea salt
- freshly ground pepper
Instructions:
Arrange the sliced tomatoes evenly on four plates. Sprinkle the basil evenly among the tomatoes.
Using a vegetable peeler, distribute 4-5 thick slices of Parmigiana per plate. Drizzle lightly with vinegar and oil. Finish with fresh salt and pepper.
Comments
By Lauren McNally
Lauren B. McNally is a New York City-based writer who spends her days on Madison Avenue and her evenings in Spain, France, Italy, South America, and beyond. She originally hails from Maine and graduated from Bowdoin College, spending time abroad at the University of Cambridge in the UK. Lauren passed The Court of Master Sommeliers’ Level I exam in August and will sit for her Certified Sommelier Exam in early 2010.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
Penny
January 30 2:09 p.m. 1In the pic the cheese looks melted, doesn't it?
Alison
February 2 1:17 p.m. 2Hi Penny, the cheese wasn't melted -- just thinly sliced and shiny because of the olive oil. Cheers!