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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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 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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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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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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Grilled Lacinato Kale Spread
This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.
Ingredients:
1 bunch Lacinato kale
1 cup full-fat Greek yogurt
3 tablespoons olive oil, plus more for grilling
Juice and zest of 1 lemon
Pinch red pepper flakes
Sea salt and fresh ground pepper
½ cup crumbled sheep’s milk feta
Rustic bread, such as this week’s Italian Rustica, sliced
1 clove garlic, peeled and halved lengthwise
Flaky sea salt
Method:
1. Preheat a gas or charcoal grill to medium high, then carefully wipe the preheated grates with a lightly-oiled paper towel.
2. In a large bowl, combine the Greek yogurt with the olive oil, lemon juice and zest, and red pepper flakes. Season to taste with salt and pepper, then fold in the sheep’s milk cheese.
3. Working in batches, grill the kale leaves until lightly charred, 1-2 minutes per side. Transfer to a cutting board and cool slightly. Use a knife to trim the thick ribs from each leaf, then finely chop the kale leaves. Fold into the yogurt mixture.
4. Grill the bread slices over direct heat until charred, about 1 minute per side. While still war, rub 1 side of each toast with the cut side of the garlic. Top each toast with a slather of creamy kale, drizzle with olive oil and top with flaky sea salt, then serve.
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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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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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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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Panzanella Salad with Heirloom Tomatoes & Basil
This flavorful salad is a wonderful way to use up the odds and ends from this week’s Niçoise.
Ingredients:
½ loaf of crusty bread, sliced and cut into 1-inch cubes
2-3 tablespoons olive oil, plus an additional 2 tablespoons to drizzle over salad
2 heirloom tomatoes, chopped
2 garlic cloves, peeled and minced
1-2 tablespoons shallot, thinly sliced
¼ cup Parmesan, broken into small chunks
1 pinch red pepper flakes if desired
2 tablespoons balsamic vinegar
1 cup loosely packed fresh basil leaves, torn
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
Sea salt and fresh ground pepper
Method:
1. Heat a large heavy sauté pan over medium-high heat, adding 2-3 tablespoons olive oil. Once oil is hot, add bread cubes and toss to coat and toast evenly on all sides, seasoning generously with salt and pepper, until brown. (Depending on the size of your pan, you may need to toast croutons in batches.
2. Combine tomatoes, minced garlic, Parmesan and shallot in a large serving bowl. Add red pepper flakes and then drizzle with balsamic vinegar and an additional 2 tablespoons olive oil. Add in bread croutons, toss, and allow to sit for 15 minutes for flavors to marry. Serve garnished with fresh basil, parsley and mint.
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