Heirloom Tomato Salad Recipe!





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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!

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