Heirloom Tomato Tacos

Total Time:
40 min
20 min
15 min
5 min

6 servings

  • 1/2 pound mixed heirloom tomatoes
  • 1 tablespoon extra-virgin olive oil, best quality
  • 2 teaspoons balsamic vinegar, best quality
  • Kosher salt and fresh cracked black pepper
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 head romaine, inner leaves only
  • 1 1/2 cups micro greens
  • 1/2 cup daikon radish sprouts
  • 1/2 cup Gorgonzola cheese crumbles
  • Rosemary Crostini, for serving, recipe follows
  • Rosemary Crostini Croutons:
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried Italian parsley
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 6 (1/2-inck) thick slices good sourdough or dense French bread
  • Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.

  • Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately.

Rosemary Crostini Croutons:
  • Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.

  • Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.

  • Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

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