Heirloom Tomato and Garden Herb Salad
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 20
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.
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- 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
Instructions: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