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tomato green zebra tomato tomato tomatoes shallots olive oil sherry vinegar balsamic vinegar salt goat cheese basil salt
Viewed: 31 - Published at: 7 years agoIngredients
- 1 Cherokee tomato
- 1 Green Zebra tomato
- 1 Striped tomato
- 1 Aunt Ruby's German Green tomato
- 1 pint mixed baby heirloom tomatoes: cherry, pear and currant
- 2 shallots, minced
- 3 tablespoons Spanish extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon balsamic vinegar
- Salt and freshly ground white pepper to taste
- 4 ounces fresh goat cheese, at room temperature
- 1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced
- Brittany gray sea salt to taste
Method
- Slice each large tomato crosswise into 1/4-inch slices.
- Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
- Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper.
- Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
- Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil.
- Season with gray sea salt.
- Wait 10 minutes before serving.
- (Do not refrigerate.)
