Fresh Garden Tomato Salad
Collection of fresh garden tomatoes (heirlooms are great for color & taste), approx. 1 per person
Large bunch of fresh basil
1 pkg Chevre (creamy goat cheese)
Pepitos (roasted pumpkin seeds) or other kind of roasted nut
Salt & Pepper
Balsamic Sun Dried Tomato Viniagrette
1 ½ cup Balsamic Vinegar
½ cup Sun Dried Tomatoes
½ cup Olive Oil
3 cloves garlic, roughly chopped
Salt & Pepper
Make vinaigrette ahead of time, as many as several days. Combine Balsamic vinegar, olive oil, garlic and sun dried tomatoes, salt and pepper in blender. Add water to thin if necessary, as it will thicken in the fridge.
Optional: Chive Oil. Simply blend ½ cup good quality olive oil with a bunch of chives until smooth and green. Place in squeeze bottle.
Slice red onions very thinly and marinate in a little bit of white wine vinegar and a little bit of salt for approx. 1/2 hour. This will take some of the bitterness out of the onions. You can also slice your tomatoes ahead of time (not more than 1 hour), but be careful not to bruise. Cover and refrigerate. Use a very sharp knife to cut tomatoes.
To assemble, spoon a generous amount of vinaigrette and arrange slices of tomatoes on plate. Sprinkle cheese, onions, Pepitas and basil leaves on top of tomatoes. Squeeze a few drops of chive oil over plate.