Recipe courtesy of John Villa

John Villa's Beefsteak Tomato Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
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Ingredients

6 leaves of basil (rinsed in cold water and patted dry)

2 ripe red beefsteak tomatoes

2 ripe yellow beefsteak tomatoes

2 ripe orange beefsteak tomatoes

1 tablespoon coriander seeds

2 ounces crumbled ricotta cheese

1 1/2 tablespoons extra virgin olive oil

Salt and fresh ground black pepper to taste

Directions

  1. Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.
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