Heirloom Tomato Salad With Roquefort
With its vibrant colors and fresh flavors, this Heirloom Tomato Salad is a celebration of summer on a plate. Bursting with juicy tomatoes in assorted shapes and sizes, fragrant herbs, and tangy Roquefort cheese, each bite is a delightful medley of textures and tastes. Tossed in a simple yet flavorful vinaigrette, this salad is a perfect addition to any meal, adding a burst of freshness and elegance to your table. Enjoy this salad crafted by Chef Marjorie Taylor and savor the season's bounty in every bite.
— Constant Cookbook
Ingredients
- 1 small garlic clove
- Fleur de sel, to taste
- 1 Tbs. red wine vinegar
- 1 Tbs. balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 3 lb. heirloom tomatoes in assorted shapes, sizes and colors
- Freshly ground pepper, to taste
- Leaves from 1 small bunch fresh basil
- 1/4 cup thinly sliced shallots
- 1/4 cup lightly packed fresh chervil leaves
- 1/4 cup lightly packed fresh flat-leaf parsley leaves
- 3 oz. Roquefort cheese, crumbled
Instructions
- Using a mortar and pestle, pound the garlic and a pinch of fleur de sel into a paste. Stir in the red wine vinegar and balsamic vinegar, then gently stir in the olive oil. Adjust the seasoning with more fleur de sel as needed. Set the vinaigrette aside.
- Cut the large tomatoes into thick slices and the smaller tomatoes into quarters or in half, depending on their size and shape. Pile the larger tomatoes in the center of a serving platter or a large shallow bowl, and place the smaller tomatoes around the edges. Season with fleur de sel and pepper.
- Tuck the basil leaves in and around the tomatoes and scatter the shallots, chervil and parsley leaves on top. Sprinkle with the cheese and spoon some of the vinaigrette over the salad. Serve immediately and pass the remaining vinaigrette at the table. Serves 8.
- Recipe by Chef Marjorie Taylor.
Yield
Serves 8.
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