Best Heirloom Tomato Platter Recipes

Red and Yellow Heirloom Tomato Platter With Balsamic Vinaigrette image

Provided by BecR2400

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

4 large ripe tomatoes, thinly sliced
4 large ripe yellow tomatoes, thinly sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons minced fresh tarragon (or snipped fresh parsley)

Steps:

Arrange the tomato slices in an overlapping single layer on an attractive platter.
Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

Nutrition Facts : Calories 139.5, Fat 9.8, SaturatedFat 1.4, Sodium 236.5, Carbohydrate 12.1, Fiber 2.7, Sugar 4.8, Protein 3.1

Heirloom Tomato Platter image

Provided by Dan Churchill

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

6 heirloom tomatoes, chopped into different sizes
1/3 cup red wine vinegar
3 tablespoons olive oil
salt & pepper
2 corn cobs, kernels removed
3 zucchini, sliced
1 cup of fresh mint
2 cups ricotta cheese
2/3 cup toasted pecans
radish, sliced (to finish)

Steps:

Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.
Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden.
In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.
To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving.

Heirloom tomato and basil platter | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 10

2 Tbsp Olive oil extra virgin
1 Tbsp Red-wine vinegar
1 Tbsp Water
0.25 tsp Minced garlic finely minced
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
0.25 tsp Dried oregano crumbled
3 large Fresh tomato(es) heirloom variety, sliced
0.5 small Uncooked red onion(s) very thinly sliced
0.5 cup(s) Basil leaves, fresh, torn

Steps:

To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.
Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing.
Per serving: 1/2 tomato, a few onion slices and about 2 teaspoons dressing