I know it’s spring…but so far most days have been gray and cold along the coast in Southern California. So, I went way outside of the box when making a tomato salad that is best saved for summer.  



From somewhere the markets are getting in their supply of summer vegetables. Therefore, I couldn’t resist purchasing these beautiful heirloom tomatoes when I spotted them. I put them to good use by quickly pulling together this Heirloom Tomato Carpaccio salad. Luckily, the tomatoes tasted so fresh, as if they were at their peak of ripeness, and perfectly complimented our Italian dinner. 

This tomato salad is so easy to assemble. The colorful heirloom tomatoes offer an extravagant presentation of an array of beautiful colors, and the vinaigrette adds a robust bold taste. Flavors will have family or guests clamoring for seconds. For those who aren’t as concerned about calories, top the Heirloom Tomato Carpaccio over some mozzarella or burrata. 

I know it’s spring when…I get off work at 5 PM and it’s still light outside. When do you know it’s spring? 

Heirloom Tomato Carpaccio with Red-Wine Shallot Vinaigrette

Adapted from True Food

Serves: 6

Ingredients:

• 1-½ pound heirloom tomatoes [variety of sizes and colors], sliced ¼ inch thick 
• ½ pound small grape or sunburst tomatoes, sliced in half 
• 4 to 6 fresh basil leaves, sliced 

Directions:

Arrange the tomatoes in a decorative pattern on a serving platter, sprinkle with the basil leaves, and set aside.  Make the vinaigrette and spoon or pour the vinaigrette over the tomatoes.  Sprinkle on salt and freshly ground pepper before serving. 

Read the original on: Malibu Kitchen