I would hate to add up the amount I've spent on Heirloom Tomatoes this summer... It seems like our entire diet has consisted of Bacon, Avocado & Tomato Sandwiches, Classic Bruschetta, Watermelon & Tomato Salads, and just sliced tomatoes + salt & pepper along with every meal.
I just can't resist those beautifully crazy colored and crazy expensive tomatoes. We don't have any ready in our garden just yet, but we have lots of green ones on the way. Though between Emma's fondness of picking the green ones and the abundance of squirrels in our yard, I'm not holding my breath. I keep telling myself that it is just a short time during the year when they are so readily available (from local farms) that it is worth the extra indulgence.
Has everyone tried the Barefoot Contessa's Roasted Beet Salad? It was in Foolproof, her most recent cookbook - you might remember my month of featuring recipes from it back in January. I've adapted the salad to please my summer palate by using tomatoes instead of beets, and a fresh lemon vinaigrette instead of the balsamic. You must try it.
I've officially burnt myself out on my previous favorite Watermelon & Tomato Salad and now, this is my new favorite salad for lunch. I've also been serving it for dinner to alongside Grilled Shrimp, a piece of grilled fish, chicken or steak. It is so interesting and has so many layers, but the best part is is that it is really just an assembly salad - there is not much chopping at all and the dressing is very, very easy, as you can just stir it together in a small bowl and toss the greens right in. Then, all there is to do is layer everything on top. So amazing.
One more note : if you haven't tried Marcona Almonds, you must. They seem like a mix between a cashew and an almond - the ones I buy are tossed in sea salt and olive oil. I almost ate the entire container on the way home from the store. Ok, now onto the recipe...
Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad
with an Easy Lemon vinaigrette
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serves 4 for lunch or 6 as a side
6 cups baby arugula
1 tsp of dijon mustard
1/4 cup of olive oil
sea salt & pepper
2 lbs. tomatoes (best available)
4 oz. prosciutto, thinly sliced
4 oz. soft goat cheese
1/4 cup of marcona almonds (salted)
salt & pepper
In a medium bowl, squeeze the juice of the lemon, then add the dijon. Whisk in olive oil. Add salt and pepper to taste. Add greens and toss. Put the dressed arugula on the platter or on each plate. Reserve the extra dressing in the bottom of the bowl, if any.
Cut tomatoes into large wedges and chunks. Pile them onto the arugula, then add prosciutto, goat cheese and almonds.
Drizzle any remaining dressing over the salad. If you don't have any, then drizzle olive oil and sprinkle salt and pepper.
Pictured Here : Linen Hemstitch Napkins with "Seaside" Monogram