No salad screams “summer” louder than this one. The combination of tomatoes with freshly chopped herbs is a testament to my philosophy of simple recipes executed with the best possible ingredients. Heirloom tomatoes are grown from non-hybrid, open-pollinated seeds, and are the varieties that have been passed down through the generations by farmers and gardeners around the world. They are far superior to the red-colored tennis balls available in most grocery stores. If you cannot find heirloom tomatoes, use a ripe tomato from your garden, a good produce market, or a farmer’s market. Be sure to look for a regional goat cheese and support your local farmer. Other cheeses to consider for this recipe include briny cubes of feta or mild, creamy fresh mozzarella.

　　

Ingredients

serves 4 to 6

　　1 1/2 tablespoons red wine vinegar

　　1/2 teaspoon Dijon mustard

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons canola oil

　　Coarse salt and freshly ground black pepper

　　2 pounds mixed heirloom tomatoes, cored and cut into 1/2-inch wedges

　　1/4 cup chopped mixed fresh herbs such as basil, parsley, and chives

　　4 to 6 ounces fresh goat cheese, crumbled

　　1/4 cup microgreens, such as basil, arugula, or beet (optional)

　　

Step 1

To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat.

　　

Step 2

Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately.

　　

microgreens

Step 3

Microgreens are the plant’s first true leaves and are exceptionally tender. The young seedlings are harvested when less than fourteen days old, often with the stems attached. The tiny leaves are exact miniatures of how they would look if left to mature. They are often very intense in flavor. Common varieties include arugula, basil, beet, collard, mustard, daikon, chard, and celery. Microgreens are available at upscale and natural grocery stores such as Whole Foods and many farmer’s markets.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.