- 8 Heirloom Tomatoes
- 1 cup Balsamic Vinegar
- 3 TB Canola Oil
- 1 Cup Chopped Mixed Herbs – basil, chives, parsley
- 1 Tsp Maldon Sea Salt
- 4 Basil Leaves Per Salad
- Salt and White Pepper to taste
- Extra Virgin Olive Oil, as needed
First, make the balsamic reduction. In a heavy bottom sauce pan, gently reduce the balsamic vinegar by ¾ over medium heat, or until 3 tablespoons of reduced liquid remain. Cool and reserve.
For the herb oil, use a high speed blender and add the herbs and just enough canola oil to allow the herbs to blend. Continue adding oil until a loose paste forms. In order to get the infused oil to separate from the paste, you will need to strain it. Put the paste in a coffee filter and allow it to drip into a bowl overnight in the refrigerator. This can be done a few days in advance, and the oil will keep in the fridge for a week.
Cut your tomatoes in wedges and slices of varying sizes. For each salad, you will want to have (1) large slice of tomato to use for a base to build on, so look for the largest tomato in the group.
To Assemble: Begin by placing the large base tomato slice in the center of each plate. Take the remaining slices and wedges and put them in a bowl. Season with extra virgin olive oil, salt and white pepper. Toss them gently to coat. Strategically stack the tomatoes on the large slice, beginning with larger slices/wedges first and continuing to stack with smaller ones. Finish by drizzling some olive oil over the tomatoes, followed by some of the balsamic reduction and herb oil. Garnish with a basil top and a pinch of Maldon sea salt.