Friday, May 15, 2009

Recipe :: Heirloom Tomato Salad

Casey's tip: Tomatoes are at their peak in August/September. When choosing tomatoes, press gently with your thumb. If it gives a little its ready. At that point in the year, they are so beautiful all they really need is some good olive oil, a little sea salt and maybe some fresh herbs. This salad is best with heirlooms but you can use Jersey, they are just as lovely. Maybe New Jersey’s not so bad after all!! ha.
See Recipe Below
All Photography by Karen Mordechai

Heirloom Tomato Salad

4 large heirloom tomatoes of any size and variety
really good olive oil
flake sea salt
2 tbl snipped chives

Cut the tomatoes in nice big segments. Arrange on the plate. Drizzle with olive oil. Sprinkle with salt and chives.
*We served the soufflé and tomato salad with a nice big piece of smoked salmon. Any kind will do but I prefer cold smoked/lox. It is buttery and rich and pairs beautifully with the meal.


  1. I seriously cannot stop drooling. Tomatoes, tomahtoes; they're so delicious. Do tell, are these tomatoes raw? Sometimes I like for them to be soft, like in paninis. How do I do this? Someone once told me to bake them.

  2. Yes, the tomatoes are uncooked. You could slice them and roast them in a 350 degree oven for 10-15 minutes or you could saute them in a skillet with olive oil. Let us know how it goes!