Heirloom Tomato Salad (orig theme)

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Ethnicity
 
Base Type
Vegetable  
Course
Side Dish  
Preparation Time
10-30 Minutes  
Difficulty
Intermediate  
Serving Size
Comments
Grilling the nectarines creates caramelization that concentrates their flavor and the herbs add a refreshing touch. The vibrant summer flavors are complemented by the rich texture from the ricotta crostoni. To make a full dinner of this salad, add a tossed field green salad, grilled chicken or seared tuna steak  
Source
Other
 
Source Description
https://www.macrinabakery.com/featured-recipe.php  
Last Modified
2019-07-14  
User
Administrator


Ingredients
1 ea full ear Corn, sweet, yellow, raw
1 c divided Olive Oil
1 clv Garlic (fresh)
3 ea heirloom Tomatoes (fresh)
3 T coarsely chopped Basil (fresh)
2 T coarsely chopped Parsley, fresh
2 T coarsely chopped Mint (fresh)
2 t divided, reduced Vinegar, balsamic
3 t Table Salt
1 t Black pepper
1 c Ricotta Cheese (part skim milk)
4 sli a rustic Macrina loaf Multi-Grain Bread


Directions 
*Note: You can purchase reduced balsamic vinegar or make your own by heating balsamic vinegar in a saucepan and reducing it by half. We recommend using balsamic vinegar imported from Italy (Aceto Balsamico di Modena)


Preheat grill to 400°F. 

Peel the corn and brush the kernels lightly with olive oil. Place the corn directly on the grill, rotating every 3 minutes until fully cooked on all sides. Remove the corn and let it cool before using a sharp knife to cut the kernels from the cob. Set aside. 

Toss the nectarines in 1/2 teaspoon olive oil and place across the grate. Grill for 1 minute on each side. Set aside to cool. 

Brush both sides of the bread slices with olive oil and grill for 3-4 minutes on each side. You want grill marks for the caramelized flavor. Remove grilled bread and rub both sides of each slice with a raw garlic clove for extra flavor. Set aside. 

In a medium bowl add the tomatoes, corn, nectarines, basil, parsley and mint. Drizzle with the remaining 2 tablespoons olive oil, 1-1/2 teaspoon reduced balsamic vinegar, salt and pepper. Toss and let sit at room temperature for 30-45 minutes before serving. 

When you‘re ready to eat, spread 2 tablespoons of ricotta on each slice of grilled bread and drizzle with remaining reduced balsamic vinegar. Divide the salad between 4 plates and add the ricotta crostoni. Enjoy!
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