Enjoy! Because life is too short to deprive the palate!


Sliced Tomato Summer Salad

I've decided that every Sunday I will dedicate the day to creating a dish using fresh, seasonal and local North Bay ingredients. I am absolutely in love with the Open Air Market's here, such as Andy's Produce Market, which provides a deliciously diverse selection of fresh homegrown goodness. I have become rather spoiled being surrounded by such fantastic local farms with premium produce, meats, and cheeses. I must indulge in their diligence!

Here's a simple summer dish that is full of fun colors and plenty of flavor. A fun twist on a classic Caprese, this dish requires minimal effort and can be made as an appetizer, side, or as a light lunch. The acidic quality of the red wine vinegar plays nicely with the sweet meat of the tomatoes, the sharp bite of the red onion, and the mild creamy texture of the mozzarella. The simplicity of this salad makes it a perfect pick for a hot summer day, and with a bit of presentation it can become a vibrant centerpiece to any entertainer's table.

Sliced Tomato Summer Salad
  • 3 Large, Ripe, Hot House Tomatoes, Sliced
  • 1 Medium Red Onion, Sliced into rounds
  • 1 1/2 cups of Arugula or Mixed Greens
  • 2 Ripe Avocados (Perfectly ripe avocados will be just slightly soft to the touch, but still firm. They will be dark in color, with little to no green left on the skin.), Sliced
  • 1/2 cup Mozzarella Cheese, diced
  • 1/2 cup Manchego Cheese, diced
  • 1 tsp ground oregano
  • 1 tsp dried, ground basil
  • 1/2 tsp cracked black pepper
  • 1/2 tsp sea salt
*After you are done slicing and dicing the tomatoes, onion, avocados, and cheese, congratulations you are 80% done! Now the effort comes in simply plating the salad. Lay the greens across the plate as the bed for the rest of the produce. Beginning at the edges, pinwheel the tomatoes and onions into the center, alternating between the two. Reserve one slice of tomato, which you will dice for garnishing. Now lay the avocados on top, fanning them out from the middle. Fill this center space with the diced cheese and finish with the diced tomato garnish. 

Red Wine Vinaigrette

  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Extra-Virgin Olive Oil 
  • 1 Clove Garlic, pressed
  • 1 tsp Dry Mustard
  • 2 Tbsp. Brown Sugar
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Black Pepper
*Combine all and shake or whisk until well blended.  

*Drizzle the salad with the dressing, sprinkle the oregano, basil, sea salt, and pepper across the plate, and there you have it! 

I serve this salad with a side of hearty sliced bread, such as a Seeded Sourdough, or a soft Crusty French Bread.

Enjoy :]

<3 Marea

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