Heirloom Tomato Salad with Brown Sugar Vinaigrette

This is my attempt to recreate a hybrid of two delicious salads I recently had at local restaurants Area Four and The Sinclair.

Makes about 6 servings

Ingredients:

  • 1 tablespoon red wine vinegarScreen Shot 2015-08-30 at 6.06.34 PM (1)
  • 1/2 teaspoon dijon mustard
  • 1.5 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra virgin olive oil
  • 2 lbs. heirloom tomatoes, chopped into bite-sized chunks
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 8 oz. container of mozzarella balls, halved
  • 3-4 tablespoons capers
  • 3 tablespoons chopped parsley
  • 1/4 cup almonds, sliced or chopped
  • 4 slices rye bread, toasted until it’s hard and chopped into bite-sized pieces
Directions:
  • Assemble the dressing by whisking together the red wine vinegar, dijon mustard, brown sugar, salt and pepper. Slowly add the extra virgin olive oil, whisking until blended.
  • Add tomatoes, red onion, mozzarella, capers, parsley and almonds to a bowl.
  • Mix in the dressing and toss well.
  • Serve with rye croutons on top.
The salad will keep well in the fridge for a few days, though it’s definitely best the day of. I keep the croutons in a baggie and add them on top when I serve it so that they don’t get too soggy.

Pickled Strawberry Salad with Green Beans and Radishes

I love this recipe because once I made the pickled strawberries and the dressing, I was able to keep all the ingredients separate throughout the week and assemble a fresh salad each night.

This recipe made about 4-6 servings for me.
Ingredients:

  • 10-16 strawberries Screen Shot 2015-08-25 at 3.44.11 PM (1)
  • 1 bunch radishes, sliced
  • A couple cups of fresh green beans, chopped
  • 1 cup ricotta cheese
  • 2 teaspoons honey
  • 1 container arugula
  • ½ cup champagne vinegar
  • 1 tablespoon honey, plus 2 teaspoons
  • 1 star anise
  • 2 cinnamon sticks
  • 1 tablespoon fresh mint
  • kosher salt
  • ¼ cup fruity olive oil
  • 1 tablespoon reserved pickling vinegar
  • ¼ cup Marcona almonds, halved or chopped
  • 1 tablespoon fresh mint

Directions

In a small saucepan, bring vinegar and 1 tablespoon honey to a boil with star anise and cinnamon sticks. Cook for 3 minutes then remove from heat and let cool. Add strawberries and marinate for 20 minutes to 1 hour. Remove from pickling liquid and set aside.

In a small bowl combine ricotta, 1 teaspoon honey, and some of the chopped mint.
Combine olive oil, reserved picking vinegar and remaining teaspoon of honey in a small bowl and whisk well for dressing.

Toss arugula with dressing. Spread ricotta mixture on a plate, top with arugula, strawberries, radishes, and green beans. Garnish with almonds and extra dressing as desired. Add fresh mint to taste.

*Recipe adapted from Pickled Strawberry with Roasted Beet Salad*