Cook Local – Heirloom Tomato Salad
On Wednesday I took my usual trip to the Farmer’s Market (most often I visit the one at Kaiser at 1st & Alluvial) and I was so excited to see so many beautiful heirloom tomatoes.
Now heirloom tomatoes aren’t the pretty ones you normally see in the grocery stores – heirlooms aren’t hybrids. They aren’t perfectly round, perfectly red and most often have imperfections – they may be green, orange or red – some are even striped and may not look it, but they will be ripe. The difference between a hot house tomato and an heirloom tomato from the farmer’s market is extraordinary flavor, they are absolutely delicious! And I knew they would be perfect for a salad.
Very simple, this salad has tomatoes, thinly sliced shallots and cucumbers and basil. And for the dressing, I took a trip to Fig Market to We Olive. I met with Wayne – Wayne and his wife Zona are the owners of We Olive. Their store specializes in Olive Oil, Balsamic Vinegar and Specialty Food Items. We had a great conversation and I learned a lot about their amazing products – did you know…
- They only carry California grown extra virgin olive oils. We Olive works with local artisan growers many of which are right here in the Central Valley!
- They offer free sampling of olive oils and balsamic vinegars – the flavors range from light & buttery to robust & hearty – so many delicious varieties!
- When you’ve used up your product, bring the bottle back in for a refill. Refilling your bottle will save you $’s because this time you’re only paying for the olive oil!
So if you haven’t been by their location in Fig Garden – make sure you do! If you mention this article you will receive a FREE T Cork (a dripless pour spout), with your purchase!
- An assortment of heirloom tomatoes, different sizes, shapes and colors
- 1 shallot thinly sliced
- 1/2 cucumber thinly sliced
- 10-12 leaves fresh basil
- We Olive Arbequina Olive Oil and Balsamic Vinegar for drizzling
- Salt & pepper to taste
- Slice the large tomatoes thinly and arrange on a plate or platter. Add different assortments of tomatoes – if they are small, cherry-sized – no need to slice, the medium sized tomatoes I slice in half or thirds.
- Thinly slice the shallot and arrange over the tomatoes – the same with the cucumber.
- Clean & dry the basil leaves. Stack them on top of each other and thinly slice them into ribbons – scatter them over the top of the salad.
- Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar. Serve at room temperature – do not refrigerate
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