The many colors of heirloom tomatoes make for a striking presentation for a buffet or dinner party salad. This recipe is easily multiplied for larger parties.
Makes about 6 – 8 servings
2 (1 1/2-lb each) packages SUNSET® Heirloom Tomatoes, in an assortment of colors
2 cups baby arugula
Kosher salt & fresh-cracked black peppercorns
1/4 cup mixed, torn basil leaves and sliced chives
3 Tbsp extra-virgin olive oil
2 Tbsp white balsamic vinegar
3 – 4 oz soft goat cheese (chèvre)
Scatter arugula on a very large platter.
Be sure tomatoes are at room temperature for best flavor. With a sharp knife, thinly slice the tomatoes about 1/4″ thick. Arrange in a single layer over arugula.
Lightly season tomatoes with the salt and pepper, and scatter with herbs.
In a small bowl, whisk together the oil and vinegar, and then drizzle over tomatoes and herbs. Sprinkle the salad with dollops of cheese. Serve immediately.
Chef's Notes: White balsamic vinegar is preferable for this salad as it shows off the beautiful colors of the heirloom tomatoes.