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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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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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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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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Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.
Ingredients:
3 cups ripe heirloom or cherry tomatoes, or a mixture of both, grated or finely chopped
3 purple scallions, purple and tender green parts, finely chopped
2 tablespoons fresh oregano, finely chopped
4 tablespoons fresh mint, finely chopped
Pinch of cinnamon (optional)
1¼-1 ½ cups all-purpose flour
½ teaspoon baking powder
Sea salt and freshly ground black pepper
Olive oil or vegetable oil for frying
Method:
1. In a large bowl, mix together the grated or chopped tomatoes, scallions, herbs, cinnamon if using, salt and pepper. Combine 1¼ cups of the flour and the baking powder in a small bowl and add it to the tomatoes, mixing well. Add flour if necessary to give the mixture the consistency of a thick batter. Taste and adjust the seasoning with salt and pepper.
2. Heat about 1 ½ inches of oil in a large, heavy skillet over medium-high heat. When the oil is very hot, drop a tablespoon of the batter at a time into the skillet and fry the tomato fritters on both sides until golden. Remove with a slotted spoon and let drain on paper towels. Serve hot.
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Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!
Ingredients:
1 pound semolina pasta of your choice
1 pound Italian sausage
1 pound mixed cherry and heirloom tomatoes, cut in half for the cherry tomatoes, and then in bite-sized chunks for the larger heirlooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
¼ cup julienned basil leaves
Chevre cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste, and allow to sit while preparing the rest of the dish so that the flavors meld.
2. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 6 to 8 minutes. Drain.
3. In a large skillet, cook the Italian sausage over medium-high heat, crumbling into bite-sized pieces, until cooked through and no longer pink. Add the tomato mixture and the drained pasta to the skillet and toss thoroughly to combine. Stir in the basil and season with additional salt if needed. Transfer to individual serving bowls and add a generous dollop of chevre cheese to each and drizzle again with olive oil before serving.
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Slow-Roasted Sungold Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Ingredients:
1 pound Sungold cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
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Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.
Ingredients:
3-4 heirloom tomatoes
½ cup fresh corn kernels
3 tablespoons chopped fresh cilantro
¼ cup olive oil
¼ cup fresh lime juice
Pinch of cayenne pepper or paprika
Sea salt and fresh ground pepper
Cotija cheese
Method:
1. Rinse and slice tomatoes, arrange them on a plate. Take a serrated knife and run it gently down the ear of corn. Sprinkle the corn on top of the tomatoes.
2. Drizzle with a little olive oil, squeeze of citrus, top with sea salt, fresh ground pepper and a little cayenne pepper for a kick. Top with crumbled cotija 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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