Saturday, September 28, 2013

Heirloom Tomato Salad

From the kitchen of One Perfect Bite...This is a lovely salad to have on the menu for picnics or barbecues. The play of colors in this dish is spectacular, and its flavors, when made with vine-ripened tomatoes can't be beat. Ideally, it should be made with ripe heirloom tomatoes, but when they are not available, I'm perfectly comfortable substituting other colorful varieties. The salad is one I suspect you'll quickly adapt to your own tastes. The tomatoes can be sliced or diced and the choice of dressing is limited to the cook's imagination. If you were to select one from a bottle, I'd certainly never tell. Homemade or store-bought, my only caution is a reminder to drown the tomatoes in dressing. I like to serve this salad at picnics because it transports easily and jostling in the car won't affect its already rustic appearance. This is the recipe I use to assemble it.

Heirloom Tomato Salad...from the kitchen of One Perfect Bite



2 cups torn fresh spinach or arugula

2 cups sliced multicolored heirloom or vine ripened tomatoes

1 cup red and yellow cherry tomatoes, halved

1 cup sliced red onion


3 tablespoons olive oil

2 tablespoons rice wine vinegar

1 garlic clove, minced

1 teaspoon fresh, minced marjoram

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Dijon mustard


1) Combine spinach, tomatoes and onion in a large bowl.

2) Combine olive oil, vinegar, garlic, marjoram, salt, pepper and mustard in a small bowl. Whisk to combine. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 6 servings.

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