Comparing warm, ripe NJ tomatoes from my garden to a tomato eaten out of season is simply impossible. In fact, I can't understand how chefs serve Caprese salads or add tomatoes to sandwiches year round with those dull, flavorless tomatoes?
Summer Tomato Salad with Croutons
For me, ripe summer vegetables should be prepared simply. I created this salad with a variety of vegetables ripe in my garden this summer... assorted heirloom tomatoes are visually appealing and flavorful. I like to season with kosher salt, freshly crushed black pepper, a little EVOO and red vinegar-amazing. I added red onions, fresh basil and hot peppers to create a more robust salad adding freshly baked garlic croutons.
Prep Time: 2o min to assemble and 20 minutes to marinate
Cooking Time: 10 min for the croutons
Yield: 4 portions
Ingredients
1.5 lbs. Heirloom tomatoes, ripe and assorted shapes & colors
Dressing:
2 oz. Red wine vinegar
6 oz. Olive oil
1/2 tsp Kosher Salt
t.t. Black pepper
1 Tbsp Dijon mustard
3 oz. Red onions, sliced thinly
2 oz. Chili peppers, sliced thinly
2 oz. Basil, chiffonade
1 Cup. Baked garlic croutons
How to make Summer Heirloom Tomato Salad
Step 1
Wash and dry the tomatoes, decore and cut into small chunks so that all of the different tomato varieties are similar in size. Season with salt and pepper and all to develop flavor for 15 minutes.
Step 2
Whisk all of the ingredients in the dressing together in a stainless steel bowl.
Step 3
Mix the tomatoes with the dressing, add the garlic croutons and toss.
