Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Aug 19, 2012
When the heat of summer is in full gear I tend to avoid using the stove and prefer making refreshing dishes like this heirloom tomato salad. I love the subtle spiciness of the vinaigrette and the richness that the queso fresco adds although I'm also partial to French feta. The sweetness of summer is savored with every bite!
Heirloom Tomato Salad with Jalapeño and Cilantro Vinaigrette By Pablo Jacinto - Guest Chef Serves 2 Cook Time: 15 minutes
For Vinaigrette • ¼ cup toasted pumpkin seeds • 1 tsp garlic • 1 bunch of cilantro • 2 tbsp water • 1 cup olive oil • 1 whole Jalapeño pepper with seeds if you prefer it spicier • salt and pepper to taste
For Salad • 4 large slices of heirloom tomatoes • 8 pieces cherry tomatoes • 2 oz wild arugula or living watercress • 2 tsp toasted pumpkin seeds • 2 oz queso fresco, cotija or feta cheese • sea salt
Combine all vinaigrette ingredients in a processor except for olive oil. When ingredients are blending, slowly pour in olive oil until vinaigrette is smooth.
Arrange the heirloom and cherry tomatoes on a plate in a decorative fashion and sprinkle with sea salt and pepper. In a mixing bowl combine arugula or living watercress, pumpkin seeds, queso fresco and a dash of the vinaigrette. Toss all ingredients. Add this medley on top of the tomatoes and sprinkle on more pumpkin seeds and drizzle on more vinaigrette. ¡Buen provecho!