This Heirloom Tomato and Basil Salad is a quick and refreshing summer recipe.
Sweet basil aromatics and bright tomatoes are put into the spotlight and can be accentuated with any addition of fresh bread and grilled meats.
The recipe can be modified with any variety of tomato, but organically grown heirloom tomatoes will give you the best flavor. You want a tomato that has a firm skin, slightly acidic and super sweet flavor profile. I prefer using grape or cherry tomatoes for this because they require a lot less processing to get them bite sized.
Having a variety of colors in your tomatoes will make the salad more colorful and unique. A mixture of Black Plums and Coyote to your typical red varieties will give you a depth of color of deep purple and yellow. Try to have a blend that works both for color and flavor.
Ingredients:
- 1 quart Heirloom Tomatoes – Grape, Cherry or Plum
- 1 Sweet Red Pepper
- 4oz Olive Oil
- 2 oz Local Honey
- 1 Lemon – Zest and Juice to taste
- 1 handful Fresh Basil
-2 Scallions – green tops only
- Sea Salt and Black Pepper
Equipment:
- Mixing Bowl x 1
- Whisk x 1
- Chef Knife x 1
- Cutting Board x 1
- Tongs x 1
- Clean towels (paper or cloth)
- Microplane zester
Method:
-Clean and dry your produce.
-In a clean mixing bowl zest and juice one lemon. Place zested and halved lemon between your tongs and press for an easier juicing experience.
-Drizzle the olive oil and honey into the bowl. Season generously with salt and pepper.
-Whisk aggressively, but cleanly
-Using a clean knife and board, chiffonade (thinly slice) your basil and scallion. Add to dressing.
-Remove seeds, ribs and stem from the sweet red bell pepper. Brunoise (micro dice) your pepper and add to mixing bowl with dressing.
-If you are using grape/cherry tomatoes slice them in half with your chef knife.
-If you are using a larger tomato, remove seeds from center of tomato and cut into ¾ inch dices.
- Use your towel to wipe up any excess juice from your cutting.
-When all seasonings, herbs and vegetables are added to the bowl, mix well and cover.
-Let marinade for 30 minutes. Refrigerate if possible.