Heirloom Tomato Salad
Ingredients
Salad
- 4 pounds assorted ripe heirloom tomatoes
- 2½ tablespoons olive oil
- 3½ teaspoons white balsamic vinegar
- ½ teaspoon local honey (Wildflower or Sourwood)
- 2 tablespoons fresh basil, thinly sliced, plus more for garnish
- 1 pound fresh shelled field peas
- 1 teaspoon fennel seed
- ½ teaspoon celery seed
- ¼ cup whole grain mustard
- ¼ cup white balsamic vinegar
- ½ cup olive oil
- Sea salt
- Freshly cracked black pepper
Herb Dressing
- 1 clove garlic
- ½ cup fresh basil, stemmed and minced
- ½ cup fresh Italian parsley, minced
- ½ cup fresh tarragon, stemmed and minced
- ¼ cup fresh chives, minced
- 1 cup mayonnaise
- 1 cup sour cream
- Salt and freshly ground black pepper, to taste
Instructions
Salad
- Cook the field peas in boiling salted water for about 25 minutes, or until tender but not mushy. Skim off any foam that rises to the surface. Drain and allow the peas to cool.
- Toast the fennel seed and celery seed in a dry skillet over medium heat until fragrant, being careful not to scorch them.
- In a medium bowl, combine the cooled field peas, toasted fennel seed, celery seed, whole grain mustard, white balsamic vinegar, and olive oil. Season with salt and pepper and set aside.
- In a small bowl, whisk together the 2½ tablespoons olive oil, 3½ teaspoons white balsamic vinegar, and honey.
- Wash, core, and slice the heirloom tomatoes into ¼-inch-thick slices. Arrange them on a serving platter and drizzle with the olive oil mixture.
- Sprinkle with the sliced basil, sea salt, and freshly cracked black pepper.
- Spoon the field pea salad over the tomatoes.
Herb Dressing
- Roast the garlic clove in a 350°F oven for about 10 minutes. Mince the garlic.
- Whisk together the roasted garlic, basil, parsley, tarragon, chives, mayonnaise, and sour cream until smooth. For a smoother consistency, blend with an immersion blender or standard blender.
- Season with salt and pepper to taste.
To Serve
Drizzle the herb dressing over the tomato and field pea salad. Garnish with additional fresh basil and serve immediately.
Notes
- The acidity of heirloom tomatoes pairs beautifully with a crisp, mineral-driven Sauvignon Blanc, such as a French Sancerre.
