Heirloom Tomato Salad

"Multi-variety heirloom tomato salad with fresh thyme, goat cheese, and stone ground mustard vinaigrette."
 
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photo by JuliasKitchen photo by JuliasKitchen
photo by JuliasKitchen
photo by *Parsley* photo by *Parsley*
Ready In:
10mins
Ingredients:
12
Yields:
1 platter
Serves:
6
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ingredients

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directions

  • Start with the vinaigrette to give the flavors time to blend. In a small bowl, whisk together the shallots, garlic, both mustards, honey, and vinegar.
  • Once the ingredients are fully combined, slowly pour in the olive oil while continuously mixing the vinaigrette to emulsify.
  • Set aside the vinaigrette. Tip: You can store the vinaigrette in the refrigerator for up to 1 week; you won’t need to use all of it for the recipe.
  • Slice the larger heirloom tomatoes and quarter or chop the remaining tomatoes to create various sizes and textures on the plate. Arrange the tomatoes on a platter. Tip: Never keep tomatoes in the refrigerator. Doing so will take away flavor and aroma from the tomato, and leave you with an inferior product. Instead, store tomatoes at room temperature.
  • Hand crumble the goat cheese and dot the tomatoes.
  • Strip the thyme leaves from the stems and sprinkle liberally over the platter.
  • Spoon a small amount of the vinaigrette over the platter and serve.

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Reviews

  1. Fabulous in so many ways! It's beautiful, tasty and easy to make. I used red and yellow heirloom tomatoes and purple and orange cherry tomatoes. The dressing was yummy (I made it 5 hours ahead of time). I only used 1/4 cup of olive oil and still had plenty of extra dressing. The thyme was very nice, but I think this would would work with parctically any herb you wanted. Cilantro, parsley, tarragon, rosemary... etc. Thanx for an awesome tomato salad!
     
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