Rainbow Tomato Salad

American Contemporary

It's easy enough to just slice up some beautiful summer tomatoes, but a few finishing touches will elevate them to gourmet status. The dressing on the bottom lets the beauty of the tomatoes radiate on the plate.
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 red-fleshed heirloom tomato, such as Stupice or Brandywine
1 Green Zebra tomato
1 yellow-orange tomato, such as Marvel Stripe or Mango
2 tablespoons slivered basil
Parmesan shavings for garnish
1 In the bottom of your serving dish, mix the vinegar and oil with a fork or small flat whisk.

2 Slice the tomatoes in 1/4-inch slices and lay artfully around the plate, on top of the dressing.

3 Sprinkle basil over tomatoes.

4 Using a vegetable peeler, cheese plane or sharp knife, cut across a block of parmesan to produce a few shavings. Garnish the tomatoes with the shavings and serve.

servings  use metric
original recipe yield: 4 Servings

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