Title: Heirloom And Cherry Tomato Salad
Categories: Cklive19, Pdate
Yield: 1 servings

1 Basket assorted cherry
-tomatoes; (1/2-pint)
2 lb Heirloom tomatoes; different
-colors
; and sizes
1 Shallot; diced fine
2 tb Red wine vinegar
1 Garlic clove; smashed
Salt
1/2 c Extra-virgin olive oil
Pepper
Green and purple basil
-leaves; chopped
Lemon cucumbers and torpedo
-onions; optional

Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and
cut them into slices or wedges.

For the vinaigrette, macerate the shallot in the vinegar with the garlic
and a little salt. Whisk in the oil. Taste and adjust the acidity and salt
as necessary. Put the tomatoes in a shallow salad bowl or on a platter.
Season with salt and pepper, strew on the chopped basil leaves, and
carefully dress with the vinaigrette.

Thin slices of peeled lemon cucumber and torpedo onion are wonderful
additions to the salad.

For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and
arrange them on a platter. Season with salt and pepper, a splash of good
Champagne, and a generous drizzle or extra-virgin olive oil.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 971 Calories (kcal); 108g Total Fat; (98% calories from fat);
trace Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21
1/2 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9386

Converted by MM_Buster v2.0n.