Heirloom Tomato Salad with Light Vinaigrette
Show: Emeril Live
Episode: Fresh From the Fields
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- Recipe categories: Cheese, Mozzarella, Nuts, Vegetables, Tomato,
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Total Reviews: 3
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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!!!