Heirloom Tomato Salad
Colorful heirloom tomatoes take their rightful place in the spotlight in this delicious and flavorful Heirloom Tomato Salad with garlic and lemon-infused olive oil.
Servings: 4
Calories: 1078kcal
Ingredients
For the infused oil
- 2 cups Extra virgin olive oil
- 4 cloves garlic smashed
- 1 lemon rind removed and reserved
For the tomato salad
- 3-4 heirloom tomatoes or your favorite variety, sliced into wedges
- 1 small red onion thinly sliced
- 2 ounces goat cheese crumbled
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped pistachios
- salt and pepper to taste
Tools and equipment
- small sauce pan
- bottle or jar with lid to store the olive oil
- funnel if needed, for transferring the oil to a bottle or jar
- cutting board
- chef's knife
- serrated knife for slicing tomatoes
- serving platter
Instructions
To make the infused oil:
- Heat the olive oil, garlic, and lemon rind in a small saucepan over medium/low heat for 15 minutes.
- Remove the oil from the heat and allow to cool before adding to a bottle or jar.
To make the tomato salad:
- Place the tomatoes and onion on a serving platter.
- Season with salt and pepper to taste.
- Squeeze the lemon juice over the tomatoes and onion.
- Drizzle the tomatoes with the garlic and lemon-infused olive oil. *Note - you will have extra dressing.
- Top the salad with the thyme leaves, goat cheese, and pistachios.
- Serve and enjoy.
Notes
The remaining infused olive oil can be stored in a closed jar or bottle for up to 2 weeks.
Use the oil on other veggies, or brush it on fish or seafood before cooking.
Nutrition
Serving: 1serving | Calories: 1078kcal | Carbohydrates: 12g | Protein: 6g | Fat: 115g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 81g | Cholesterol: 7mg | Sodium: 61mg | Potassium: 406mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1037IU | Vitamin C: 35mg | Calcium: 64mg | Iron: 2mg
