Heirloom Tomato Salad With Fennel Radishes Red Onion And Arugula Food

TOMATO AND FENNEL SALAD

Steps:

• Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA

Steps:

• With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
• Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
• Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
• Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
• If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.

ARUGULA SALAD WITH HEIRLOOM TOMATOES AND RED ONION

Steps:

• Arrange arugula on a large platter. Top with tomatoes and sprinkle with red onion. Drizzle with your favorite vinaigrette and serve.

HEIRLOOM TOMATO SALAD

Steps:

• For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
• Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
• For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly.
• For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
• Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
• For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
• To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.

HEIRLOOM TOMATO SALAD

Steps:

• Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

HEIRLOOM TOMATO SALAD WITH ROSEMARY

Steps:

• Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

HEIRLOOM TOMATO AND MOZZARELLA SALAD

Steps:

• In a wooden salad bowl toss all ingredients together.
• Season with salt and pepper according to taste.
• Serve immediately.

MARINATED HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer.
• Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.

HEIRLOOM TOMATO SALAD WITH FETA

Steps:

• Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
• Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

HEIRLOOM TOMATO SALAD

Steps:

• Whisk together vinegar, salt, mustard, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes and gently toss to coat. Season with salt and pepper.

RAW FENNEL AND RED ONION SALAD

Steps:

• Combine all ingredients except the cheese in a salad bowl and toss. Garnish with the parmesan cheese and serve.

HEIRLOOM TOMATO GREEK SALAD

Steps:

• Combine dressing ingredients in a clean glass jar with a tight fitting lid; shake to combine and set aside.
• Place salad ingredients into a large serving bowl or individual bowls or plates; drizzle with dressing and serve remainder of dressing on the side.

FRESH HEIRLOOM TOMATO SALAD

Steps:

• Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.

HEIRLOOM TOMATO SALAD

Steps:

• 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.