Heirloom tomato salad with aged balsamic vinaigrette

Ingredients

2 small Brandywine tomatoes

1 Purple Cherokee tomato

1 Big Daddy Sunshine tomato

1 Watermelon tomato

5 Green Zebra tomatoes

1/4 cup loosely packed shredded fresh basil leaves, plus basil sprigs for garnish

2 tablespoons minced fresh chives

1/4 cup O California Balsamic Vinegar

2 tablespoons O Meyer Lemon Olive Oil or O California Organic Extra Virgin Olive Oil

Salt and freshly cracked pepper to taste

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Heirloom tomato salad with aged balsamic vinaigrette

Directions

NischanBookCover-RecipeCollage

Excerpt taken from Michel Nischan’s cookbook, Taste Pure and Simple.

“If you ever had an aunt, uncle, grandparent, or neighbor who grew his or her own “home-grown” tomatoes and you recall them as the best you ever tasted, you have probably tasted an heirloom tomato. These often irregularly shaped, colorful tomatoes are grown from seeds that have been passed down through generations of small farmers and backyard gardeners. If you’ve never tasted them, they are worth seeking out at farmers’ markets, roadside stands, or from a neighbor’s backyard. Use any combination that you can find if you can’t find the ones listed below. If you grow tomatoes, get hold of some heirloom seeds and harvest your own. Of course, if you can’t find them, use the best local farm tomatoes you can buy — but make sure they are perfectly ripe and fragrant.

Nothing is more humbling than a good tomato. It needs no more embellishment than salt and pepper, so when you add extra ingredients, they should be of the highest quality. This salad relies on the gentle use of excellent oil and vinegar and super-fresh herbs.”

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RECIPE —

Cut the tomatoes into different shapes, but of a similar thickness: Slice, quarter, or cube them.

In a large bowl, combine the tomatoes, shredded basil, chives, vinegar, and oil. Toss gently. Season with salt and pepper. Serve right away, garnished with basil sprigs.

Hummus with O Jalapeño Garlic Olive Oil

Ingredients

2 cans (15 oz) garbanzo beans / chickpeas. Drain & rinse.
1/4 cup of tahini (sesame paste)
1-2 squeezed fresh lemons — to taste
Splash of water.
Kosher salt to taste — approx. 1/2 TBS.
2 fresh garlic cloves
1/4 cup O Jalapeño Garlic Olive Oil
Toasted Pita Bread — sliced into wedges for serving

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Hummus with O Jalapeño Garlic Olive Oil

Directions

The O Jalapeño Garlic Olive Oil makes this possibly our favorite healthy snack — ever!

In a food processor combine the rinsed garbanzo beans, tahini, lemon juice, garlic cloves, a splash of water & kosher salt. Puree. Add oil. Taste & adjust. Add more oil & water — to taste (water makes the texture fluffier).

Serve in a small bowl with toasted pita bread sliced into wedges. We like to add another little drizzle of O Jalapeño Garlic Olive Oil on top of the hummus just because it’s the perfect way to finish this dish & add deliciousness.

Serves 4-6

Lemony Vinaigrette

Ingredients

2 TBS.   O Meyer Lemon Olive Oil
1 TBS.   O California Organic Extra Virgin Olive Oil
2 tsp.   O Citrus Champagne Vinegar
1/4 cup   finely grated Parmesan
1/2 tsp.   kosher salt
Pinch of red chili flakes
Add Pepper to taste

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Lemony Vinaigrette

Directions

Enjoy this lemony vinaigrette as part of your everyday meal. It’s easy to make!

Whisk together all ingredients in a small mixing bowl & drizzle over crunchy green leaf lettuces or Romaine hearts. Add an extra twist of freshly cracked pepper before serving. Dressing is enough for 2-3 small salads — approximately 1 head of green leaf lettuce.

O Farro Salad

Ingredients

6 cups cooked farro
2 cups diced heirloom tomatoes
1/4 cup chopped Italian parsley
1 cup O Meyer Lemon Olive Oil
1/2 cup O Citrus Champagne Vinegar
Salt and Pepper to taste

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O Farro Salad

Directions

Farro is grown in the U.S. as a specialty grain but is quickly becoming widely cultivated. When cooked to perfection, it is versatile and delightfully chewy. This organic whole grain is our new favorite staple in any hearty salad. When paired with the juicy goodness of tomatoes, O Farro Salad is the ideal side dish for any meal.

O Farro Salad was a vegetarian favorite at the 18th Annual Kendall-Jackson Heirloom Tomato Festival. Farro’s health benefits surpass wheat in protein, minerals, and antioxidants!

Place 3 cups of dry farro in a pot and add 6 cups of water. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water, and add diced heirloom tomatoes.
To make the vinaigrette, whisk together O Meyer Lemon Olive Oil and O Citrus Champagne Vinegar, salt and pepper for taste.
Combine all ingredients. Serve. Enjoy. It’s that simple.

Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Ingredients

2 bunches of watercress, stemmed
3 pears cored and thinly sliced
1/2 c pecans, roughly chopped
1/3 c goat cheese, crumbled
2 tbsp O Honey White Balsamic Vinegar
1/2 tsp Dijon mustard
1/4 tsp salt and pepper
1/4 c O Meyer Lemon Olive Oil

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Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Directions

This is one of our favorite new salads. We love the peppery flavor of watercress with the kiss of honey & Meyer lemon. Crisp, fresh and sweet in perfect counterpoint. Simple & delicious.

Arrange watercress on a serving platter. Top with sliced pears and pecans, then crumbled goat cheese. In a small bowl, mix O Honey White Balsamic Vinegar, Dijon mustard, salt, and pepper. In a slow, steady stream add the O Meyer Lemon Olive Oil whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.