- 2 pounds heirloom tomatoes
- 1 1/2 teaspoons salt
- 1 cup extra-virgin olive oil
- 6 to 8 sprigs fresh thyme
- 4 shallots, sliced into rounds (about 1/2 cup)
- 1/4 cup brown rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
- 1/2 teaspoon freshly ground black pepper
- 2 cups cubed whole wheat bread (small cubes)
- 1/4 cup chopped pitted black olives
- 1/2 cup micro greens
Seed and dice the tomatoes, and place them in a colander set over a bowl to catch the juices. Sprinkle ¾ teaspoon of the salt over the tomatoes, and let them sit while you prepare the rest of the dish.
Combine the olive oil, thyme, and shallots in a small saucepan. Bring to a boil, and then immediately reduce the heat. Simmer gently until the shallots are tender, 10 minutes. Remove the pan from the heat, and discard the thyme.
Strain the shallots, reserving the oil separately, and allow them to cool. Puree the cooled shallots with 2 tablespoons of the reserved oil
in a blender or food processor.
In a small bowl, whisk 3 tablespoons of the shallot puree with the vinegar, garlic, mustard, sugar, and herbs. Slowly whisk in 8 tablespoons of the reserved oil. Season with ½ teaspoon salt and ¼ teaspoon of the pepper. Set the vinaigrette aside.
Preheat the oven to 350°F.
In a medium mixing bowl, toss the bread cubes with ¼ teaspoon salt, the remaining ¼ teaspoon pepper, and 4 tablespoons of the remaining reserved oil.
Spread the bread cubes out on a baking sheet, and bake until crisp, 12 to 15 minutes. Set aside to cool.
In a large mixing bowl, combine the drained tomatoes, toasted bread cubes, and olives, and toss with ¼ cup of the shallot vinaigrette.
To assemble, place a 3-inch round cookie cutter on a plate, and spoon the tomato mixture into the mold, filling it all the way to the top. Remove the mold, and mound 2 tablespoons of the micro greens on top of the tomatoes. Drizzle the plate with a little of the remaining
Repeat this for all the remaining three plates, and serve.
Tomato, Zucchini, And Leek Galette With Roasted Garlic Goat Cheese
Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes
Air Fried French Green Beans with Shallots and Slivered Almonds
Cheesy Creole Tomato Pie
Corn, Tomato And Lobster Salad
Eggplant Parmesan Napoleon With Spicy Tomato Sauce
Braised Apples, Roasted Acorn Squash, And Fresh Thyme
Turnip And Radish Slaw With Jumbo Lump Crabmeat And Chive Oil
Dill And Black Pepper Gravlax With Mini Potato Pancakes And Chive Sour Cream
Frisee and Arugula Salad with Pan Fried Oysters and Creamy Fennel Dressing