Summer Tomato Salad with Fresh Farmer’s Cheese and Fresh Herbs Serves: 4 Ingredients 3 large beefsteak tomatoes, or other large heirloom variety, sliced into 1/4-to-1/2-inch -thick rounds 3 small spring onions, sliced very thinly, rinsed under cold water, and patted dry 2 tbsp + 1 tsp red wine vinegar 2 tbsp + 1 tsp pumpkin seed oil 1/2 cup fresh farmer’s cheese 1/4 cup dill fronds, torn 1/4 cup basil leaves, torn Coarse sea salt, to taste Fresh cracked black pepper, to taste 1 refrigerated platter for plating Instructions 1. On the refrigerated platter, shingle the tomato slices. The slices should be relatively flat on the plate. Season each slice of tomato with coarse sea salt and cracked black pepper. 2. In a small mixing bowl, dress the spring onions with 1 tablespoon pumpkin seed oil and 1 tablespoon red wine vinegar. Season lightly with salt and pepper. Spoon the onions over the sliced tomatoes. Reserve the bowl for later use. 3. Crumble the fresh farmer’s cheese over the top of the onion and tomatoes. 4. Using the reserved small mixing bowl and any residual oil and vinegar remaining in the bowl, lightly toss the basil and dill to coat with any remaining oil and vinegar. Scatter the herbs over the top of the tomatoes. 5. Drizzle the entire plate with the remaining pumpkin seed oil and red wine vinegar.
