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Italian bread Excellent kosher salt tomatoes tomatoes tomatoes young arugula vinaigrette tomatoes goat cheese chives
Viewed: 34 - Published at: 2 years agoIngredients
- 1 loaf Italian bread, such as ciabatta, cut into 1/2-inch thick slices
- Excellent quality extra-virgin olive oil
- Kosher salt
- 2 large ripe red heirloom tomatoes, such as Brandywine, Dutchman, or Giant Belgium
- 2 large ripe green or black heirloom tomatoes, such as Cherokee Purple, Black Krim, Green Zebra or German Green
- 2 large ripe yellow or orange heirloom tomatoes, such as Yellow Brandywine, Georgia Streak, Striped German, Orange Strawberry, Kentucky Beefsteak, Old German, Husky Gold, Yellow Brandywine, or Lillian's Yellow
- 4 ounces young arugula, stems removed, or sprigs of fresh baby herbs, well rinsed and spun dry
- Herb Vinaigrette, recipe follows
- 8 ounces assorted red and yellow cherry tomatoes or pear tomatoes, such as Sungold, Yellow Pear, Yellow Currant, or Principe Borghese, halved
- 6 ounces artisan goat cheese, crumbled
- Chopped chives, for garnish
Method
- Preheat a grill.
- Brush both sides of the bread slices with olive oil and sprinkle with kosher salt.
- Place on the grill and grill until crispy and browned.
- Core the tomatoes and trim the top of each to make a clean slice, discarding the piece around the core.
- Cut each tomato into 3/4-inch chunks and place in a large bowl.
- Chiffonade the arugula and add to tomatoes.
- Drizzle with dressing and gently toss.
- Divide salad among 6 plates, arrange cherry and pear tomatoes around the edge of the plate, and drizzle lightly with more dressing.
- Crumble goat cheese over the salad and serve with bread.
- Garnish with chopped chives.
- 1/4 cup Champagne vinegar
- 3 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup excellent quality extra-virgin olive oil
- 6 tablespoons minced assorted fresh herb leaves, including basil, parsley, thyme, chives, tarragon, and oregano
- In a bowl, whisk together the vinegar, shallots, mustard, salt, and pepper.
- Let sit for 5 minutes.
- Add the oil in a steady stream, whisking constantly to blend and until emulsified.
- Add the herbs and whisk to combine.
- Yield: about 1 1/2 cups
