David's Heirloom Tomato Salad Recipe - Cooking Index
David's Heirloom Tomato Salad Recipe - Cooking Index
This salad was inspired by chef David Wynns, when he was running the kitchen at Les Deux. Use a mix of available heirloom tomatoes so that you have different colors, shapes and tastes on the plate. The genius of this salad is the contrast of textures of the yielding tomatoes, crisp cucumbers and soft cheese. The bread crumbs add additional flavor and welcome crunch.
Courses: Salads| 4 | Heirloom tomatoes | |
| 1 | Cucumber - peeled, halved, | |
| And thickly sliced | ||
| 2 tablespoons | 30ml | Goat cheese |
| 10 | Basil leaves - torn | |
| 2 tablespoons | 30ml | Garlicky Bread Crumbs - (see below) |
| Coarse salt - to taste | ||
| Extra-virgin olive oil - for drizzling | ||
| Garlicky Bread Crumbs | ||
| 3 | European-style country bread | |
| 2 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
For the Garlicky Bread Crumbs: Tear bread into pieces and place in food processor. Process until bread crumbs are very coarse. Transfer crumbs to small bowl and add garlic, olive oil and salt and pepper to taste. Stir to mix.
Spread bread crumbs on baking sheet and bake at 350 degrees until golden brown, about 20 minutes. Be careful not to let them burn. (Makes 2 cups)
Cut each tomato in a different way, such as thin wedges or large dice. Arrange on 4 serving plates. Top tomatoes with a little cucumber. Break up cheese and place a few pieces atop each salad. Garnish with basil and a few bread crumbs. Let each diner add salt and a drizzle of olive oil to taste.
This recipe yields 4 servings.
Each serving: 64 calories; 116 mg sodium; 1 mg cholesterol; 2 grams fat; 11 grams carbohydrates; 2 grams protein; 1.26 grams fiber.
Source:
The Los Angeles Times, 06-14-2000
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