Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
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Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled vegetables.
Ingredients:
1-2 heirloom tomatoes, halved and seeded
2 garlic cloves, peeled
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon fresh parsley
½ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat grill to medium-high. Grill tomato halves until soft and slightly charred, beginning flesh side down, and flipping over halfway through cooking so both sides have grill marks. Remove from heat and allow to cool.
2. In a food processor or blender, combine tomatoes, garlic, vinegar, lemon juice and herbs and process until smooth. Check for seasoning and season liberally with salt and pepper.
3. Then, with processor running, slowly add olive oil and process until well blended. Set aside until ready to use.
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Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Ingredients:
1-2 peaches, pitted, peeled and cut into wedges
1-2 heirloom tomatoes, trimmed of stems and cut into wedges
¼ cup thinly-sliced sweet onion
¼ cup fresh feta cheese
¼ fresh basil leaves, coarsely torn
Grilled Heirloom Tomato Vinaigrette (see recipe)
Sea salt and fresh ground pepper
Method:
1. Combine peach and tomato slices with sliced onion in a large bowl. Toss with about ½ cup of the vinaigrette. Taste for seasoning and drizzle with more dressing and season with salt and pepper as desired.
2. Transfer to a serving platter and top salad with feta cheese crumbles and basil. Serve immediately.
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Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups Pain au Levain bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta or goat cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the bread cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, cheese and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Variation: If you can find it, this salad is amazing topped with burrata cheese instead of the crumbled soft cheese!
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Grilled Halloumi Salad
This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.
Ingredients:
5 ounces baby arugula greens or Romaine lettuce, torn in small pieces
1-2 cups heirloom tomatoes, cut into bite-sized pieces
3 tablespoons good quality olive oil
1 Walla Walla sweet onion, thinly sliced
8 ounces halloumi cheese, sliced into 1-inch strips
â…“ cup freshly-chopped mint, basil, mint or oregano, or a combination thereof
Sea salt and fresh ground pepper
Method:
1. Place the arugula or lettuce greens in a medium-sized bowl. Add olive oil, tomatoes and sweet onion and toss very gently to combine. Season to taste with salt and pepper.
2. Heat a grill or grill pan to medium heat, then grill the halloumi cheese strips, browning on both sides. (This should take about 2 minutes per side.)
3. Place cheese strips over greens, then sprinkle the salad with fresh herbs.
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Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!
Ingredients:
2 pounds heirloom tomatoes, cored and cut into thick rounds
8 ounces fresh mozzarella cheese, cut into thick rounds
Toasted pine nuts and freshly-chopped basil leaves (optional)
For basil-pesto vinaigrette:
2 small garlic cloves, chopped
2 tablespoons toasted pine nuts
2 cups lightly packed basil
¼ cup shredded Grana-style cheese
3 tablespoons white balsamic or white wine vinegar
â…“ cup extra virgin olive oil
Sea salt and fresh ground pepper
Method:
1. Combine vinaigrette ingredients in a food processor; process until smooth. Season to taste with sea salt and fresh ground pepper.
2. On a serving platter, arrange the tomato slices and mozzarella cheese rounds in an alternating pattern. Drizzle with the pesto vinaigrette and season with additional salt and pepper as desired. Garnish with additional toasted pine nuts and additional chopped basil as desired.
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Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!
Ingredients:
1 pound heirloom tomatoes
2 tablespoons ultra-fine sugar
1 tablespoons green peppercorns
Good quality olive oil
Sea salt
Method:
1. Cut off the stem end of the tomato and then slice it into approximately ½-inch slices. When all the tomatoes are sliced, place them on a rimmed sheet pan and brush or drizzle olive oil over each tomato slice.
2. Mix the sugar and the salt together. Sprinkle some of the sugar/salt mixture on each tomato. In a mortar, grind the peppercorns until very crushed but not totally pulverized, then sprinkle over tomatoes.
3. Put the pan of tomatoes into a 175° oven for about 3 hours until caramelized.
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Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!
Ingredients:
1½-2 pounds assorted heirloom tomatoes
2 shallots, each quartered
4 garlic cloves, peeled
¼ cup olive oil
2 teaspoons freshly-chopped thyme leaves, plus 3 sprigs fresh thyme
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. In a large baking dish, arrange the tomatoes, shallots and garlic in a single layer. Drizzle the vegetables evenly with the olive oil and season with salt and pepper. Sprinkle with the chopped thyme and nestle the thyme sprigs around the tomatoes.
3. Roast the tomatoes until they are softened but still hold their shape, 15 to 20 minutes, stirring once halfway through the cooking time. Serve warm or at room temperature.
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Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
Ingredients:
4 heirloom tomatoes, sliced into rings
1 cup Panko bread crumbs
¾ cup freshly-grated Grana-style cheese
3 garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to broil.
2. Lay sliced tomatoes in a baking dish, overlapping a few if needed. Sprinkle tomatoes with a generous pinch of salt and pepper. In a bowl, mix Panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle the mixture over top of the tomatoes.
3. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Remove and serve warm.
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Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
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