| Rainbow Tomato Salad
American Contemporary
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| It's easy enough to just slice up some beautiful summer tomatoes, but a few finishing touches will elevate them to gourmet status. The dressing on the bottom lets the beauty of the tomatoes radiate on the plate. |
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| Ingredients |
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1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 red-fleshed heirloom tomato, such as Stupice or Brandywine
1 Green Zebra tomato
1 yellow-orange tomato, such as Marvel Stripe or Mango
2 tablespoons slivered basil
Parmesan shavings for garnish
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Steps
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| 1 | In the bottom of your serving dish, mix the vinegar and oil with a fork or small flat whisk. |
| | 2 | Slice the tomatoes in 1/4-inch slices and lay artfully around the plate, on top of the dressing. |
| | 3 | Sprinkle basil over tomatoes. |
| | 4 | Using a vegetable peeler, cheese plane or sharp knife, cut across a block of parmesan to produce a few shavings. Garnish the tomatoes with the shavings and serve. |
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| Yield |
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original recipe yield: 4 Servings
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