Heirloom tomato salad with basil-almond vinaigrette
Published Wednesday, September 6, 2017 12:56PM CST
Bright…fresh! A platter of summer.
Serves about 4-6
2-3 lbs heirloom tomatoes of different varieties, shapes and colours (no plum tomatoes)
200 g bocconcini cheese (fresh mozzarella).
¼ cup olive oil
1 tbsp red wine vinegar
¼ cup water
1 tbsp whole almonds
1 tsp grainy mustard
salt, to taste
1 peeled clove garlic
1 handful fresh basil leaves
Garnish: zest of 1 lemon and 2 sliced green onions (white and green parts)
Cut the tomatoes into different shapes – cut, quarter, slice or leave whole (cherry tomatoes). Arrange them decoratively on a platter. Slice the bocconcini cheese and arrange them with the tomatoes.
To make the dressing, in a small blender cup, add the olive oil, red wine vinegar, water, almonds, mustard, salt and garlic. Whiz until fairly smooth. Remove the lid and add the basil leaves. Whiz again. Taste and adjust seasonings. Pour over the tomatoes and the cheese.
Garnish the salad with the lemon zest and sliced green onions.