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Ingredientes
- 1/2 pt assorted cherry tomatoes
- 2 lb heirloom tomatoes different colors and sizes
- 1 x shallot diced fine
- 2 Tbsp. red wine vinegar
- 1 x garlic clove smashed Salt to taste
- 1/2 c. extra-virgin extra virgin olive oil Freshly-grnd black pepper to taste Green and purple basil leaves minced Lemon cucumber slices (optional) Torpedo onion slices (optional)
Direcciones
- Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or possibly wedges.
- For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary.
- Put the tomatoes in a shallow salad bowl or possibly on a platter. Season with salt and pepper, strew on the minced basil leaves, and carefully dress with the vinaigrette.
- Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
- For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or possibly extra-virgin extra virgin olive oil.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 239 | 97% |
| Total Fat 27.07g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 86mg | 2% |
| Total Carbs 1.56g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.9g | 1% |
| Protein 0.34g | 1% |
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