I am in love with Heirloom tomatoes. I’m not sure why. They’re kind of strange looking, bumpy in all the wrong places, eccentric. But their funkiness is what makes them fun to eat. Why waste all that delicious kookiness by burying it in a recipe. Really, this kind of tomato just needs a nice little outfit and she is ready to hit the town.
Heirloom Tomato with Pistachio Vinaigrette
¾ cup chopped pistachios. Don’t chop these too finely because you want to make sure to get a big crunch of pistachio in every bite.
½ cup extra virgin olive oil
¼ cup balsamic vinegar
¼ cup champagne vinegar
¼ tsp. salt
¼ tsp. pepper
1 beautiful heirloom tomato per person
Combine all ingredients up to the heirloom tomato. Allow to sit in the refrigerator for at least 6 hours (24 hours is best). After resting time, taste. Add more olive oil or vinegar based on taste preference. Same goes for salt and pepper.
Slice heirloom tomato in ½ inch thick round slices. Stack slices and drizzle generously with vinaigrette. Dig in!