Heirloom Tomato
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
Chop pistachios (out of the shell, of course 🙂 )
Oil and Vinegar - the Perfect Combination
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 and Stack
Slice heirloom tomato in ½ inch thick round slices. Stack slices and drizzle generously with vinaigrette. Dig in!
Happy Eating!
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
{ 2 comments }
I like heirloom tomatoes because they have such a variety of flavors; there’s one that I swear tastes like grapes. I can’t grow them in my yard because of a huge black walnut tree; those trees put a chemical in the soil that kills other plants and tomatoes are the most susceptible. I’ve grown a few indoors in pots, but I can never tell when they’re ripe, because I don’t know what they’re supposed to look like!
I completely agree about the different tastes of the heirloom tomatoes. Every time I try a new color, I’m always surprised!
I can’t grow ANYTHING – I definitely have a brown thumb! I am hell on a garden, but good at a grocery store 🙂
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