Appetizers,  Salad,  Sauces and Marinades,  Vegetable

Late Summer Tomato Salad

September 19, 2018

As summer winds down, good local tomatoes are already getting harder to come by.   This easy salad made with Heirloom tomatoes and topped with a White Balsamic vinaigrette keeps the wonderful flavor of summer tomatoes front and center.

Late Summer Tomato Salad

Heirloom tomatoes, White Balsamic Vinaigrette and Parmesan chips.  What’s not to love?!

  • 5 Heirloom Tomatoes
  • Parmesan chips (Recipe below)
  • White Balsamic Vinaigrette (Recipe below)
  • 6-8 oz Fresh Mozzarella, torn into bites size pieces
  • 8-12 leaves Butter lettuce (2-3 per plate)

Parmesan Chips

  • 1.5 cups Grated Parmesan cheese

White Balsamic Vinaigrette

  • 3 Tbsp. White balsamic vinegar
  • 2 Tbsp. minced shallot
  • 3 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. Avocado or Grapeseed oil (Or other light flavored oil)
  • 1-2 tsp. Dijon mustard (to taste)

Parmesan Chips

  1. Preheat oven to 375. Place parchment or a silicone baking mat on a sheet pan with sides. Spread cheese out in a smooth layer. Bake 15 to 20 minutes, until golden brown and bubbly. Remove from oven and let cool on pan. Cheese will harden while cooling. Break into irregular pieces. Store leftovers in a sealed bag for another use (or snacking!). 

White Balsamic Vinaigrette

  1. In a small jar with lid, or in a cup or bowl you can whisk in, add vinegar and shallot.  Let sit for 10 minutes.  Whisk in oils and mustard and season to taste with salt and pepper.

Plate

  1. Place two or three lettuce leaves on plates.  Slice tomatoes 1/4 to 1/2 inch thick and choose a variety of colors for each plate.  Stack tomatoes, inserting a Parmesan chip every two or three slices.  Top with 2 Tbsp. of vinaigrette and spread some mozzarella cheese around plate.