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Recipe
David's Heirloom Tomato Salad Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 83 | 88% |
| Total Fat 9.42g | 12% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 26mg | 1% |
| Potassium 4mg | 0% |
| Total Carbs 0.16g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.16g | 0% |
| Protein 2.29g | 4% |
Ingredients Convert Measures
- 4 x heirloom tomatoes
- 1 x cucumber peeled, halved,
- and thickly sliced
- 2 Tbsp. goat cheese
- 10 x basil leaves torn
- 2 Tbsp. Garlicky Bread Crumbs (see below)
- Coarse salt to taste
- Extra-virgin extra virgin olive oil for drizzling
- 3 slc European-style country bread
- 2 x garlic cloves chopped
- 2 Tbsp. extra-virgin extra virgin olive oil
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- For the Garlicky Bread Crumbs: Tear bread into pcs and place in food processor. Process till bread crumbs are very coarse. Transfer crumbs to small bowl and add in garlic, extra virgin olive oil and salt and pepper to taste. Stir to mix.
- Spread bread crumbs on baking sheet and bake at 350 degrees till golden, about 20 min. Be careful not to let them burn. (Makes 2 c.)
- Cut each tomato in a different way, such as thin wedges or possibly large dice. Arrange on 4 serving plates. Top tomatoes with a little cucumber. Break up cheese and place a few pcs atop each salad. Garnish with basil and a few bread crumbs. Let each diner add in salt and a drizzle of extra virgin olive oil to taste.
- This recipe yields 4 servings.
- Comments: This salad was inspired by chef David Wynns, when he was running the kitchen at Les Deux. Use a mix of available heirloom tomatoes so which you have different colors, shapes and tastes on the plate. The genius of this salad is the contrast of textures of the yielding tomatoes, crisp cucumbers and soft cheese. The bread crumbs add in additional flavor and welcome crunch.
- NOTES :
