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A colorful heirloom tomato salad dressed
in a simple balsamic vinaigrette and delightfully presented in
a crisp Parmesan 'basket'.
Heirloom Tomato Salad
in Parmesan Baskets
- Heirloom Tomato Salad:
8 ounces red heirloom tomatoes
8 ounces yellow heirloom tomatoes
8 ounces green heirloom tomatoes
1/4 cup virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt, as needed
Cracked black pepper, as needed
-
- Parmesan Basket:
1 1/2 cups (6 ounces) Wisconsin Parmesan cheese, finely grated
6 fresh basil leaves
- For Heirloom Tomato Salad: Cut the tomatoes
into 1-inch cubes. Toss gently with oil, vinegar, salt and pepper
and let stand at least 20 minutes, covered. If holding longer,
refrigerate until ready to serve as directed.
- For Parmesan Basket: In a small (6 to
8-inch) nonstick pan, sprinkle 1/4 cup Wisconsin Parmesan to
cover pan surface. Cook 2 to 3 minutes or until golden and firm.
Invert over a small oven-to-table rounded ramekin and let cool.
Repeat process with remaining Parmesan to create 6 baskets.
- Place 1/2 cup salad in each Parmesan basket
and garnish with basil leaf.
- Serve immediately.
Makes 6 servings.
Adapted recipe and photograph courtesy
of Wisconsin Milk Marketing Board, Inc.
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