Recipes

Markethouse Heirloom Tomato Salad

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 Markethouse Garden Green Zebra tomato
  • 1 Markethouse garden Yellow pear tomato
  • 1 Markethouse garden Striped Roman Tomato
  • 8 Markethouse garden Sweet 100 tomatoes
  • 1 English Cucumber peeled
  • 1 quart cleaned frisee lettuce
  • 1 sprig Markethouse garden Sweet basil
  • 1 sprig Markethouse garden Thai basil
  • 1 sprig Markethouse garden lemon basil
  • Croutons
  • Lemon vinaigrette
  • Sherry Gastrique
  • Marinated cucumbers and tomatoes
  • Ricotta cheese
  • Dehydrated Kalamata olive or sea salt

Directions

1. Cut the heirloom tomatoes into small wedges and halve the sweet 100s.

2. Using a mandoline or a very sharp knife cut thin slices from the cucumber.

3. In a mixing bowl mix the cut tomatoes with lemon vinaigrette and lightly season.

4. Place the thin cucumbers on the plate side by side. Stack the tomatoes on top of the cucumbers. Garnish with marinated cucumbers and tomatoes.

5. In the same mixing bowl toss the frisee and basil leaves with lemon vinaigrette. Place the lettuces on top of the tomatoes. Next to the salad place a bit of the ricotta cheese and garnish with dehydrated Kalamata olive or sea salt.

6. Drizzle the gastrique around the salad on the plate

For more information on Scott Walton and Markethouse, check out www.markethousechicago.com.

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