Click the play button on the video window to the right to see the storyIt is one of the best flavors of summer, the tomato, and right now Heirloom Tomatoes are in season.
Executive Chef Brian Feirsten of
Eddie V's Edgewater Grille mixes this fresh flavor in a salad, so it can be savored.
Summer Heirloom Tomato SaladExecutive Chef: Brian Feirstein
INGREDIENTS:
(for the vegetable salad)
3 lbs. heirloom tomatoes
1 tablespoon of fresh bail leaves, torn
1 lb. of fresh oregano, stemmed
1 lb. of chives, sliced
2 tablespoons of aged balsamic vinegar
¼ cup of extra virgin olive oil
1 lb. of fresh mozzarella
Sea salt and cracked black pepper to taste
Micro greens, water cress, or baby arugula as needed
PREPARATION:
1. Cut tomatoes into quarters. Arrange on serving plates
2. Season with salt and pepper
3. Drizzle with olive oil and vinegar
4. Top with sliced mozzarella
5. Sprinkle with fresh herb on tomatoes and cheese
6. Garnish with micro greens
