Heirloom Tomato Salad
Tomatoes- Pick a variety of different color tomatoes that are very flavorful. Examples - Beefsteak, heirloom, red vine, brown Kumato, yellow etc. Your total should amount to the equivalent of 4 large beefsteak tomatoes.
1 handful parsley, chopped
1 handful basil, chopped
2 scallions, white part only and outer layer peeled
1 clove garlic
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
With a serrated knife slice the tomatoes down the center length wise. Take a spoon and scoop out the seeds and liquid. Then take your knife and cut thin slices in the shorter direction, creating a crescent moon shape. Place the tomatoes in a large mixing bowl (not serving bowl) and add the chopped herbs and scallions.
Make the dressing by whisking the garlic, lemon, salt and pepper together. While whisking, slowly add the olive oil until combined. When you are ready to serve spill the dressing over the salad and using gloves gently mix the salad with your hands until well combined. Leaving the gloves, use your hands to move the salad to the serving bowl.
The gloves/hand technique is useful to plate the salad so the bowl doesn't look messy. Also the tomatoes are delicate and if you use serving spoons to mix it could break the tomatoes.
1. The tomatoes can be prepped the day before and stored in a dish lined with paper towel. Drain any liquid that accumulated in the bowl before you use the tomatoes the next day.
2. The dressing can be made the day before and stored in the fridge.
3. The dressed tomatoes will only last on the day its made. Although if you really don't like to waste (like me!) you can take your leftovers and cook down in a pot to make tomato sauce for the next day! So damn smart.