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A colorful heirloom tomato
salad dressed in a simple balsamic vinaigrette and delightfully
presented in a crisp Parmesan 'basket'.
Heirloom
Tomato Salad in Parmesan Baskets
- Heirloom Tomato Salad:
8 ounces red heirloom tomatoes
8 ounces yellow heirloom tomatoes
8 ounces green heirloom tomatoes
1/4 cup virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt, as needed
Cracked black pepper, as needed
-
- Parmesan Basket:
1 1/2 cups (6 ounces) Wisconsin Parmesan cheese, finely grated
6 fresh basil leaves
- For Heirloom Tomato Salad:
Cut the tomatoes into 1-inch cubes. Toss gently with oil, vinegar,
salt and pepper and let stand at least 20 minutes, covered. If
holding longer, refrigerate until ready to serve as directed.
- For Parmesan Basket: In
a small (6 to 8-inch) nonstick pan, sprinkle 1/4 cup Wisconsin
Parmesan to cover pan surface. Cook 2 to 3 minutes or until golden
and firm. Invert over a small oven-to-table rounded ramekin and
let cool. Repeat process with remaining Parmesan to create 6
baskets.
- Place 1/2 cup salad in
each Parmesan basket and garnish with basil leaf.
- Serve immediately.
Makes 6 servings.
Adapted recipe and photograph courtesy
of Wisconsin Milk Marketing Board, Inc.
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