Heirloom tomatoes are readily available in most markets. The variations in size, shape and color make them a visually stimulating ingredient to work with, not to mention how delicious they are when in season. The trick with any tomato is to NEVER refrigerate it. Refrigeration diminishes their taste and changes their texture. Try to select a variety of tomatoes for this dish, big and small, solid and striated, purple, red, yellow, green and orange. The more shapes and sized you have, the more exciting this will look when you serve it.
- Prep Time
- 6-8 heirloom tomatoes, assorted colors and sizes
- 1 lemon
- 1/3 teaspoon Dijon mustard
- 1 clove garlic
- Olive oil
- Fresh basil
- Fresh tarragon
- Salt & pepper to taste
- Slice tomatoes and arrange on platter. If some tomatoes are very small, quarter and nestle within the slices. Lightly salt the tomatoes.
- In a small jar or container, combine juice of 1 lemon, Dijon mustard, garlic, salt and freshly ground black pepper. Shake to dissolve mustard and salt. Add 3x as much olive oil as there is lemon juice (for instance, if there was 1 tablespoon lemon juice, add 3 tablespoons oil). Shake to emulsify.
- Drizzle vinaigrette over tomatoes and scatter freshly torn Basil and Tarragon across the top.