This is how heirloom tomatoes need to be seasoned all the time! And the red wine syrupy glaze stuff (gastrique) is INSANE. This is one of those salads that you put in a giant bowl and place smack-dab-in-the-middle of your dining table for everyone to feast their eyes on while you take in all the glory. Go get some heirloom tomatoes, put in a little time, and eat a fresh salad with friends and family.
Start by washing, coring, and slicing 2-3 different colored heirloom tomatoes (red, green, yellow) into bite size pieces.
Half 1 cup of assorted cherry tomatoes and add them to the mix.
Chop up 1 clove of garlic and add it to the tomatoes. Set aside.
Next up, slice 1/2 of a red onion…
…and chop 1 cucumber into small cubes. Add them to a separate bowl and set aside.
Add 1/2 cup of red wine…
…1/2 cup of red wine vinegar…
…and 3-4 tbsp of brown sugar to a small sauce pot on medium heat.
Let this simmer for 10-15 minutes, or until it becomes a light glaze.
Once it coats the back of a spoon, remove it from the heat and refrigerate for 30 minutes.
While the red wine gastrique sets up in the fridge, season the tomato melody with a pinch or two of salt…
…3 tbsp of red wine vinegar…
…3-4 tbsp of olive oil…
…and some freshly cracked pepper.
Add 1/2 cup of roughly chopped parsley (flat-leaf) to both the tomato and cucumber melodies.
Season the cucumber melody with a pinch of salt…
…a drizzle of olive oil…
…and a drizzle of red wine vinegar.
Toss each salad to incorporate the ingredients.
Begin plating by placing a small drizzle of the gastrique on the bottom of a medium bowl.
Add a few spoonfuls of the tomato salad on top…
…and follow with a small serving of the cucumber and onion melody.
Sprinkle with 1-2 tbsp of feta cheese…
…a drizzle of olive oil and fresh cracked pepper.
Drizzle with some more of that INSANE red wine gastrique and enjoy!
[amd-zlrecipe-recipe:88]
| Left: Mixing Bowls | Top Middle: Cutting Board | Top Right: Petite Sauce Pan |
| Bottom Middle: Shun Kaji Knives | Bottom Right: Good Grip Containers |
