Diary of a Foodie
Heirloom Tomato Salad with Shiso and Shallots
Diary of a Foodie: Season Two: North Carolina: BBQ and Beyond
Serves6 to 8
- Active Time:15 min
- Start to Finish:20 min
ADAPTED FROM ANDREA REUSING
January 2008
- 3 pounds very ripe assorted heirloom tomatoes
- 2 cups small cherry tomatoes
- Fine sea salt to taste
- 1/2 cup shallot dressing
- 3/4 cup loosely packed shredded fresh green shiso leaves (about 1 bunch)
-
Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small). Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
-
Toss tomatoes with shiso leaves and serve with juices from bowl.
- Keywords
- diary of a foodie,
- salad,
- vegetarian,
- herbs,
- shiso
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