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Tomato Salad

 

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Tomato Salad
 

 

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Recipe

Tomato Salad

Heirloom tomatoes are readily available in most markets. The variations in size, shape and color make them a visually stimulating ingredient to work with, not to mention how delicious they are when in season. The trick with any tomato is to NEVER refrigerate it. Refrigeration diminishes their taste and changes their texture. Try to select a variety of tomatoes for this dish, big and small, solid and striated, purple, red, yellow, green and orange. The more shapes and sized you have, the more exciting this will look when you serve it.

Times

  • Prep Time : 8 min
  • Ready Time : 8 min

Servings

8

Ingredients

  • 6-8 heirloom tomatoes, assorted colors and sizes
  • 1 Lemon
  • 1/3 Teaspoon Dijon Mustard
  • 1 Clove Garlic
  • Olive Oil
  • Fresh Basil
  • Fresh Tarragon
  • Salt & Pepper to taste

Directions

  1. Slice tomatoes and arrange on platter. If some tomatoes are very small, quarter and nestle within the slices. Lightly salt the tomatoes.
  2. In a small jar or container, combine juice of 1 lemon, Dijon mustard, salt and freshly ground black pepper. Shake to dissolve mustard and salt. Add 3x as much olive oil as there is lemon juice (for instance, if there was 1 tablespoon lemon juice, add 3 tablespoons oil). Shake to emulsify.
  3. Drizzle vinaigrette over tomatoes and scatter freshly torn Basil and Tarragon across the top.

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About Leora Kulak

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Leora Kulak received a Grande Diplome from the French Culinary Institute where she was classically trained as a chef. She has worked in some of the finest kitchens in New York City, including Oceana and Jean-Georges’ Spice Market. Leora currently works for Food & Wine Magazine where she helps bring the best to wine and food lovers everywhere. When not jet-setting or cooking, Leora is the best mother in the world to her two daughters…who can be picky eaters.

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