Red And Yellow Heirloom Tomato Platter With Balsamic Vinaigrette Recipes

RED AND YELLOW HEIRLOOM TOMATO PLATTER WITH BALSAMIC VINAIGRETTE

Steps:

• Arrange the tomato slices in an overlapping single layer on an attractive platter.
• Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
• Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE

Steps:

• Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

PLUM TOMATOES WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.

HEIRLOOM TOMATO SALAD RECIPE BY TASTY

Steps:

• Using a serrated knife, slice the tomatoes into ½-inch (1 cm) thick rounds.
• Arrange the sliced tomatoes on a plate, alternating colors if desired.
• Drizzle with the olive oil and balsamic vinegar, and sprinkle the feta and parsley on top.
• Enjoy!

EASY TOMATO BALSAMIC VINAIGRETTE

Steps:

• Dressing -- Just mix everything together and refrigerate until ready to use. I use a small tupperware container and shake all the ingredients. That way if you have leftovers, it is a great way to store them.
• ENJOY!

HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA

Steps:

• With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
• Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
• Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
• Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
• If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.