Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese

Name: Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 Cherokee tomato; 1 Green Zebra tomato; 1 Striped tomato; 1 Aunt Ruby's German Green tomato; 1 pint mixed baby heirloom tomatoes: cherry, pear and currant; 2 shallots, minced; 3 tablespoons Spanish extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 tablespoon balsamic vinegar; Salt and freshly ground white pepper to taste; 4 ounces fresh goat cheese, at room temperature; 1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced; Brittany gray sea salt to taste

By Jonathan Reynolds

Total Time: 20 minutes
Rating: 5(7)
Comments: Read comments

Featured in: Food; The Real Thing

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Ingredients

Yield:4 servings

1Cherokee tomato
1Green Zebra tomato
1Striped tomato
1Aunt Ruby's German Green tomato
1pint mixed baby heirloom tomatoes: cherry, pear and currant
2shallots, minced
3tablespoons Spanish extra-virgin olive oil
2tablespoons sherry vinegar
1tablespoon balsamic vinegar
Salt and freshly ground white pepper to taste
4ounces fresh goat cheese, at room temperature
1bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced
Brittany gray sea salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
Slice each large tomato crosswise into ¼-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
Step 2
Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
Step 3
Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)