Have you ever noticed those funky colored tomatoes in the fresh produce section. When I was just a young tike, I used to always think to myself, “why would a grocery store sell rotten tomatoes?” Little did I know, these tomatoes weren’t rotten just a different breed! As I got older and a little more involved in the culinary world I really developed an endless love for all tomatoes. I’m not sure if that is because I’m Italian or what… Regardless, this fruit/vegetable (scientifically speaking or not) is only available for a limited time. Sure you can buy them in the winter, but why would you?! You know how I preach seasonality and this is probably the number one item that you can tell a HUGE difference in when out of season. When it comes to heirloom tomatoes however, they are made available in the last part of the summer season and really pack a huge punch of flavor. You can put them in salads, make a salad from them, roast them, put’em on a burger, literally anything. I try to use them as much as possible, because there season is so limited and I highly suggest you do the same! If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.
Heirloom Tomato Salad
- 2 assorted heirloom tomatoes, cored and cut into wedges
- 1 stock of celery thinly sliced on a bias
- 1/4 thinly sliced sweet onion
- 2 ounces of crumbled bleu cheese (can substitute sliced buffalo mozzarella)
- 3 tablespoons of fresh chiffonade basil
- 1 tablespoons of fresh chopped oregano
- 1 ounce of balsamic vinegar
- 2 ounces of extra virgin olive oil
- Kosher salt and fresh cracked pepper to taste
Serves 2 to 3
- In a large bowl mix together tomatoes, celery, onions, salt and pepper and place on a plate. Top off with cheese, herbs, vinegar and oil.