Photo: Heirloom Tomato Salad with Light Vinaigrette Recipe
Ingredients
- 2 tablespoons Champagne vinegar
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 3 tablespoons finely chopped fresh basil leaves, optional
- 2 tablespoons chopped fresh chives, optional
- 1 1/2 tablespoons finely chopped fresh cilantro leaves, optional
- 1 tablespoon finely chopped fresh parsley leaves, optional
- 1/2 tablespoon finely chopped fresh mint leaves, optional
- 3 pounds heirloom or vine-ripened tomatoes, sliced
- 8 to 16 ounces fresh mozzarella, sliced
- 1/2 medium sweet onion, such as Vidalia, Walla Walla, Maui, or Texas Sweet, halved, and thinly sliced
- 3 tablespoons lightly toasted pine nuts
- Edible flowers, for garnish, optional
Directions
To make the vinaigrette, combine the vinegars, shallots, garlic, salt, and pepper in a medium bowl and whisk to combine. Slowly add the olive oil in a steady stream, whisking to combine. Set aside to allow flavors to come together while you prepare the remaining ingredients. Add chopped herbs, if using, and whisk to combine.
On a large platter, arrange the tomato and mozzarella slices in overlapping fashion and scatter the sliced onions over the top. Drizzle the vinaigrette over all and serve immediately, garnished with the pine nuts and edible flowers, if desired.
Note: You may substitute other herbs to your liking – just make sure to use "soft" herbs, such as chervil, basil, chives, tarragon, mint, parsley, cilantro, etc.
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By Chef Striker
New Jersey
on October 17, 2012
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Very good! I didn't prepare this exactly as stated. I didn't use the tomatoes in the way Emeril did, however, I added all the optional herbs and it enhanced the salad perfectly. The vinaigrette was great.
By Michelle M. C.
Fort Wayne, IN
on August 27, 2009
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I served this at a dinner party with my husband's Italian family (they're great cooks and everyone thought it was FABULOUS! So tasty, light, and fresh. I made the vinegrette with everything but the fresh herbs the night before so the flavors would have plenty of time to meld, and then about an hour before serving I added the fresh basil, fresh chives, and fresh parsley. A wonderful and elegant dish.
By kmasten_5974419
Hudson, NY
on April 19, 2007
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I live in NY, where FRESH, VINE-RIPE TOMATOES are only available late summer through early fall(if you are lucky. I have a recipe of my own, very similar to this one, except I just cut tomatoes and Fresh mozzerella up in cubes and toss in the other ingredients. I also add fresh grated Parmesian and the juice of a fresh squeezed, vine-ripe tomato to the dressing!, and of course, fresh Italian Bread on the side, for mopping up the left over marinate! Um, it's soooo good! The only thing that I can think of that would be better, would be if I could find a way to can and market it, so it could be available ALL YEAR LONG!!!
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