Heirloom Tomato Salad

  • Level: Advanced
  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

Tomato Juice Vinaigrette (Jason's recipe):

1 medium jalapeno

Olive oil

Salt and pepper

1 small shallot, minced 

3 tablespoons minced fresh mint 

3 tablespoons champagne vinegar 

3 tablespoons oil from sun-dried tomatoes 

Juice from 1 large red tomato 

1 teaspoon sugar 

Crunchy Nuts (Jason's recipe):

1 cup whole pecans

2 teaspoons vegetable oil 

1/2 teaspoon chili powder 

Pinch salt 

Tomatoes (Matthew's recipe):

3 heirloom tomatoes, stemmed

Kosher salt and freshly cracked black pepper

1 lemon, zested 

1 lime, zested 

2 tablespoons extra-virgin olive oil 

2 peaches, quartered 

1/4 cup ricotta cheese 

Arugula Salad (Rusty's Recipe):

1/2 cup chopped arugula

6 sun-dried tomato halves, small-diced

4 radishes, sliced 

4 small golden beets, blanched and sliced 

2 turnips, sliced 

4 leaves basil, sliced 

Directions

  1. For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
  2. Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
  3. For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly.
  4. For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
  5. Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
  6. For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
  7. To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.
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