Heirloom Tomato Salad Recipe 
Salad Recipes from Razzle Dazzle Recipes
A variety of salad recipes, including vegetable salads, macaroni salad recipes, coleslaw recipes, fruit salads, gelatin salads, and potato salad recipes.

 

Heirloom Tomato Salad

1/4 cup balsamic vinegar
1 teaspoon whole black peppercorns
2 1/2 pounds assorted tomatoes (yellow and red preferred)
1 large bunch arugula, stems discarded
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh marjoram leaves
Coarse sea salt
1(1 1/2-ounce) chunk Parmesan cheese

In a small, nonreactive saucepan, such as ceramic or stainless steel, boil vinegar over moderate heat until reduced by half, about 4 minutes; set aside to cool. In a small, dry skillet, roast peppercorns over moderate heat about 2 minutes, shaking pan once or twice, until peppercorns are fragrant. Transfer to a mortar and coarsely crush.

Cut tomatoes into slices, chunks and wedges, and arrange on 6 plates. Surround with arugula leaves. Drizzle oil over salads; sprinkle marjoram and pepper on top. Season with sea salt. Using a vegetable peeler, shave cheese over salads. Drizzle vinegar around edge of each plate and serve.

Makes 6 servings.



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