Love Apple Lust, Part Deux

It's the most wonderful time of year! The markets are bursting with the fresh fruits of farmers' labors--sweet corn, juicy peaches, beautiful berries. But I get most excited when that colorful cornucopia of heirloom tomatoes finally hits the stands. Brandywine, Cherokee Purple, Early Girl, Green Zebra--each variety has a different taste, different texture. Packed with vitamin C and that powerful antioxidant lycopene, they are so good for you too. Simply dressed with a fragrant Basil Oil, this dish is a pure taste of summer.

Heirloom Tomato Salad

with Basil Oil

What a joy to eat a ripe, flavorful tomato! Most of the year, the tomatoes we find on grocer's shelves have little to no flavor. These beauties vary in degrees of sweet and tart and some are so fragrant you'll want to dab a little behind your ears. We eat with our eyes as well as our mouths, so be sure to select a rainbow of tomatoes to make this dish most appealing.

To make the Basil Oil: in a blender, combine fresh basil leaves and best quality extra virgin olive oil and puree until smooth. Place a fine-mesh strainer over a bowl and strain mixture, pressing down on the solids to extract as much oil as possible. Discard the solids. 

Add finely sliced shallots, lemon zest and lemon juice to the oil and whisk to combine. Season with kosher salt and freshly ground black pepper. 

When you choose your tomatoes, make sure they are firm ripe, without soft spots. Don't worry if some are misshapen--sometimes the uglier, the better. Slice or wedge the tomatoes, depending on their size. Lay them out on a platter and drizzle basil oil over all, tossing to coat. Set aside and let marinate for 30 minutes before serving.

To add texture (and a vehicle for sopping up the lovely tomato juices), I like to serve this salad with grilled croutes. Prepare a gas or charcoal grill. Slice a rustic country bread into 1 inch thick slices. Brush each side with extra virgin olive oil. 

Grill for a few minutes on each side, until the bread gets nicely browned. As soon as the croutes come off the grill, rub with the half of a garlic clove. 

Garnish the tomato salad with torn basil leaves. Pile the salad on a plate, serving a croute alongside. Savor summer with a smile.

Adapted from Bon Appetit

Serves 6 to 8:

Basil Oil:

3/4 cup basil leaves

1/2 cup best quality extra virgin olive oil

1 large shallot, thinly sliced

1 large lemon, zested and juiced

kosher salt and freshly ground black pepper

3 pounds ripe, colorful heirloom tomatoes

1 rustic country bread

extra virgin olive oil

1 garlic clove, sliced lengthwise

torn basil leaves, for garnish