Heirloom Tomato Salad

| October 12, 2012

Serves 2

8 slices heirloom tomatoes (different colors add a great visual appeal)
8 assorted cherry tomatoes
6 raspberries, cut in ½
8 whole blueberries
3 cucumber hearts
1 1/2 tspn julienne cucumber peel
6 orange pepper slices
8 strawberries
2 large basil leaves, thinly sliced
1/4 tspn drops reduced red wine vinegar
1/4 tspn drops aged balsamic vinegar
Sea salt as needed
Black pepper as needed

For the tomatoes:
Wash, dry and core large tomatoes. Slice 1/4″ thick and keep in its natural stack
Wash and dry small tomatoes then cut off top and bottom to expose seeds

For the cucumber:

Wash and dry thoroughly. Peel the cucumbers and cut the hearts into ½” oblique. Julienne the peel as thinly as possible.

For the orange peppers:
Wash and dry thoroughly. Cut the sides off of the peppers and cut in ½ lengthwise. Slice on a hard bias to expose as much of the inside as possible. They should be 1″ wide and ½” deep.

Season tomatoes well with salt, then arrange heirlooms. Scatter with the cherry tomatoes. Scatter with the remaining ingredients in the order that they are listed. Season well with sea salt and freshly milled black pepper.