Heirloom Tomato and Garden Herb Salad

From Yankee Magazine — July 2009

Vegetables Recipes | Salads Recipes

Preparation Time: 20 minutes

Start to Finish Time: 20 minutes

Yield: 6 servings

This simple, beautiful recipe comes from Rose Willett of Fiddlehead Farm on Martha’s Vineyard. For maximum effect, she favors a mix of heirloom and other long-established tomatoes, such as ‘Lemon Boy’, ‘Marglobe’, ‘Green Zebra’, and ‘Cherokee Purple’. Note that if you can’t find sorrel, you may substitute additional arugula or some baby spinach.

• 1 pounds heirloom tomatoes, cut into half-inch slices
• 4 tablespoons extra-virgin olive oil, divided
• Kosher or sea salt
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh fennel tops (optional)
• 1 cup arugula, sliced into ribbons
• 1/2 cup sorrel, sliced into ribbons
• 1-1/2 tablespoons balsamic vinegar
• Freshly ground black pepper

Arrange tomatoes on a large serving platter, or equal portions on four plates.

Drizzle with 11/2 tablespoons olive oil, and sprinkle lightly with salt. Let rest 10 minutes.

In a small bowl, gently combine herbs, arugula, and sorrel with balsamic vinegar and remaining oil. Add salt and pepper to taste. Distribute herb mixture over center of tomatoes and serve.

** adapted from Rose Willett, Fiddlehead Farm

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