marinated heirloom tomato and feta with ......2 ½ -3 lbs. ripe heirloom tomatoes, cut into large...
TRANSCRIPT
summer/spring 2016
MARINATED HEIRLOOM TOMATO and FETA with SHALLOT VINAIGRETTE
IN A SMALL MIXING BOWL, combine the diced shallots, white balsamic vinegar and half of the olive oil. Season the tomatoes with salt and sugar and arrange them in a shallow baking dish. Drizzle half of the shallot vinaigrette over the tomatoes, tossing very gently to coat. In a small bowl, gently toss the feta cubes with the remaining olive oil, thyme and garlic and set both the tomatoes and the feta aside to marinate, about 20-30 minutes or up to 2 hours at room temperature.
To serve, arrange the sliced cucumber on 4 plates, then add 6-8 tomato wedges, depending on the size. Add 6-8 cubes of feta and drizzle the salad with the remaining vinaigrette. Finish each plate with the basil and freshly ground black pepper.
SERVES 4
2 shallots, very finely diced
3 T white balsamic vinegar
1 cup extra-virgin olive oil, divided
2 ½ -3 lbs. ripe heirloom tomatoes, cut into large wedges
Salt
Pinch of sugar
4 oz. feta cheese, cut into 1-inch cubes
1 sprig thyme
3 cloves garlic, smashed
2 small Persian cucumbers, thinly sliced
4-5 large basil leaves, roughly chopped in large pieces
Freshly ground black pepper