Beefsteak Tomato Salad Recipes

ITALIAN TOMATO SALAD (MARINATED TOMATO SALAD)

Steps:

• Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer.
• Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
• Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.
• Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
• Garnish with fresh ground pepper when ready to serve.

JOHN VILLA'S BEEFSTEAK TOMATO SALAD

Steps:

• Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.

BEEFSTEAK TOMATO SALAD

Steps:

• To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
• Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
• Pass through a fine mesh strainer.
• To prepare the salad, divide tomato slices among four salad plates.
• Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
• Garnish with basil leaves; serve salt separately.