When I saw these heirloom cherry tomatoes at Davis Produce early this morning, I couldn't help myself but to snatch these up! Instead of making a typical garden salad as a side dish for Wednesday noon service lunch, I was thrilled to have these fresh organic, heirloom tomatoes to make the side instead.
Various colors and shapes made my heart happy.
No fancy ingredients necessary. Just some fresh basil, olive oil, vinegar, and garlic will do.
To keep basil leaves from bruising and turning color, chiffonade the leaves. Click here for a quick tutorial.
Simple, light and delicious side for this hot summer.
Heirloom Tomato Salad
3 tablespoons Extra Virgin Olive Oil
1 1/2 tablespoons Red wine, or pomegranate vinegar
1/2 teaspoon Dried tarragon; (or 2 teaspoons fresh, chopped)
2 teaspoons Fresh Basil, chiffonade, or thinly sliced
1 teaspoon Garlic; minced or pressed
1 pound Heirloom cherry tomatoes, halved
pinch of sugar
salt and freshly ground pepper to taste
Feta cheese optional
In a small mixing bowl, whisk the olive oil, vinegar, garlic, a pinch of sugar, and dried tarragon until incorporated. Season the vinaigrette well with salt and pepper. Toss gently halved cherry tomatoes and fresh basil leaves. Let sit in room temperature for 15-30 minutes for flavors meld.