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.
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By Lauren McNally
Lauren B. McNally is a communications consultant in Washington, D.C., who spends most of her free time exploring culinary and oenological pursuits with friends. She hails from Maine and graduated from Bowdoin College, completing additional study at the University of Cambridge in the U.K.(where she found the dining hall cuisine rather offensive and repulsive, as opposed to that of the top-ranked Bowdoin Dining Service). Her palate is ever-evolving but she includes California Zinfandels, Cotes du Rhone, and white wines from Burgundy and the Loire Valley among her current favorites. Her least favorite wine-related phrase: “I don’t like _.” Lauren also enjoys cooking Italian and French cuisine, and has an unnatural obsession with Gorgonzola and pancetta.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication 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.
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