PHILIPPE BERTINEAU'S HEIRLOOM TOMATO SALAD WITH FARM GOAT CHEESE

Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese image

Provided by Jonathan Reynolds

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 Cherokee tomato
1 Green Zebra tomato
1 Striped tomato
1 Aunt Ruby's German Green tomato
1 pint mixed baby heirloom tomatoes: cherry, pear and currant
2 shallots, minced
3 tablespoons Spanish extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground white pepper to taste
4 ounces fresh goat cheese, at room temperature
1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced
Brittany gray sea salt to taste

Steps:

Slice each large tomato crosswise into 1/4-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 671 milligrams, Sugar 14 grams