Heirloom Tomatoes with Tarragon
Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
Drizzle red wine vinegar all over the tomatoes.
Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.
2010, Eli Zabar, All Rights Reserved
Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar
Recipe courtesy of Bobby Flay