Blog
April 28, 2011

Heirloom Tomato Salad Recipe

BLACK GARLIC PUREE

INGREDIENTS:

  • 20 cloves black garlic
  • ½ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 ea basil leaves
  • 1 tsp fresh lemon juice
  • 2 tbs water
  • Kosher salt to taste

 

METHOD:

Combine all ingredients in a blender, and process on high speed until emulsified.

Add more water as necessary if puree is too thick.

Reserve in a small bowl.

 

CHEESE FILLING
INGREDIENTS:

  • ½ cup ricotta impastata cheese
  • ½ cup finely grated parmiggano reggiano
  • 3 oz fresh mozzarella cheese, chopped small
  • 1 tbs chopped shallot
  • 5 basil leaves, chopped
  • 1 tsp olive oil
  • Salt and pepper to taste

 

METHOD:

Combine all ingredients in a mixing bowl and mix thoroughly. Taste and adjust seasonings.

 

CHILLED GAZPACHO CONSOMME

INGREDIENTS:

  • 3 cups tomato juice
  • 3 ea vine ripe tomato
  • 4 oz English cucumber, deseeded and rough chopped
  • 2 oz red bell pepper
  • 1 oz red onion
  • 5 ea basil leaves
  • 2 oz fennel, rough chopped
  • 1 clove garlic
  • 2 tsp sherry vinegar
  • Kosher salt to taste

 

METHOD:

 

Puree all ingredients in a blender and strain through a large coffee filter.

Reserve liquid and chill in refrigerator.

Serve well chilled in shot glasses.

 

PARADISE FARMS HEIRLOOM TOMATO SALAD CRISPY CHEESE STUFFED SQUASH FLOWER, BLACK GARLIC PUREE & TOMATO VINAIGRETTE

 

INGREDIENTS:

  • 1 ea paradise farms heirloom tomato (stored at room temperature)
  • 1 oz baby arugula
  • 2 oz gazpacho consommé
  • 1 oz cheese filling
  • 1 squash flower
  • 1 tsp black garlic puree
  • 1 tsp tomato vinaigrette
  • 1 oz shaved parmiggano reggiano
  • 2 tbs extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 1 tbs balsamic vinegar
  • 1 cup cold tempura batter
  • 3 cups frying oil
  • 1 chilled shot glass
  • Salt and pepper to taste

 

METHOD:

Slice heirloom tomato and season with salt and pepper.

Dress tomatoes with olive oil, balsamic, and lemon juice.

Heat frying oil to 350F. Only fill oil half way up the sides of the pot.

Stuff the squash flower with the cheese filling.

Dip the flower in the tempura to lightly coat.

Gently lower flower into the hot oil and fry until crispy. About 90 seconds.

Remove flower and place on paper towels to drain excess oil and season with salt while hot.

Pour consommé in chilled shot glass.

Sprinkle tomato slices with parmesan and arugula.

Arrange black garlic puree and tomato vinaigrette on the serving plate to your liking.

Stack tomato slices on the plate.

Top with crispy cheese stuffed squash flower.

Serve chilled shot of gazpacho consommé on the plate.

 

TEMPURA
INGREDIENTS:

  • 1 cup all purpose flour
  • 1 cup cold sparkling water
  • 1 tsp kosher salt

 

METHOD:

Place flour and salt in a mixing bowl.

Whisk in 1 cup of cold sparkling water into dry ingredients.

Keep under refrigeration until needed.

When ready to batter ingredients, remove from refrigerator, and stir vigorously to recombine ingredients.

 

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