Chopped Heirloom Tomato Salad
What constitutes a true Heirloom Tomato is an ongoing debate among both growers and consumers. One school of thought places an age or date point on the cultivars. For instance, one school says that the seeds must be over 100 years old, others 50 years, and others prefer the date of 1945 which marks the end of World War II and roughly the beginning of widespread hybrid use by growers and seed companies of industrial agriculture. Another way of defining heirloom cultivars is to use the definition of the word “heirloom” in its truest sense. Under this interpretation, a true heirloom is a cultivar that has been nurtured, selected, and handed down from one family member to another for many generations. Regardless of a person’s specific interpretation, most authorities agree that heirlooms, by definition, must be open-pollinated and not genetically altered from their original stock. Heirloom tomato cultivars can be found in a wide variety of colors, shapes, flavors and sizes, each have their own unique character and devoted followers.
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- 1 1/2 lb. Heirloom Tomatoes, ripe, cored, cut 1/2" w/Juice
- 1 small Red Onion, halved & cut in 1/4" slices
- 2 stalks Green Onion, sliced on angle 1/2"
- 1/2 lb. Smoked Gouda Cheese, cut julienne
- 1/2 cup Kalamata Olives, chopped
- 1/4 cup Pine Nuts, toasted
- 1/2 cup Basil Leaves, fresh, chopped
- 1/2 tsp. Oregano, dry
- 3 Tbsp. Rinaldo's Garlic Gold Oil
- 1 Tbsp. Alessi Brand Olive Pate in squeeze tube
- 2 Tbsp. Red Wine Vinegar
- Salt & Pepper, to taste
- In a medium bowl, whisk together Rinaldo’s Garlic Gold, Alessi Olive Pate and red wine vinegar.
- Add oregano and basil and stir in.
- Season the dressing with salt and cracked black pepper.
- Add all remaining ingredients.
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