Heirloom Tomato ‘Steak’ Salad
This salad epitomizes summer to me. It’s very pretty served this way in a stack or you can just arrange the ingredients on a platter and drizzle it with vinaigrette. I usually use leftover corn on the cob and even add some cooked and cooled little French beans, shell beans such as baby limas or purple hull cow peas to the mix. If you don’t have the purple basil you can use any type.
Serves 4
Vinaigrette:
2 tablespoons white wine vinegar
1 clove garlic, minced or squeezed through a garlic press
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Salad :
4 large ripe heirloom tomatoes (or 4 pounds of smaller heirlooms, mixed varieties)
2 ears fresh corn, kernels cut from ears
1 pound fresh mozzarella, cuti nto 12 slices
1 cup thinly sliced sweet onion (such as Candy, Vidalia or a red variety)
1/4 cup slivered opal or other basil
3 tablespoons minced chives or small green onions
Freshly ground black pepper to taste
1. Whisk together the vinaigrette ingredients in a small bowl.
2. Core and cut each tomato into 4 thick slices. Steam the corn kernels 2 minutes until slightly tender; cool until barely warm.
3. Assemble the salad on four plates: Place a tomato slice on each plate and drizzle with a little vinaigrette. Top with a slice of mozzarella and a slice of onion. Sprinkle with corn and herbs. Continue layering the ingredients, finishing with a tomato slice and remaining vinaigrette. Let the salad marinate at least 15 minutes at room temperature before serving to allow the flavors to meld. Add a few grinds of fresh pepper on top, if desired.
Enjoy!
