Diggers Club Heirloom Tomato Salad with Goats cheese and Basil Oil

Diggers Heirloom Tomatoes

Diggers Club Heirloom Tomato Salad with Goats cheese and Basil Oil

Cooking with Heronswood

  • Selection of Heirloom tomatoes – we’ve used Green Zebra, tommy Toe, Red and Black and Jaune Flammee
  • Basil, 1 bunch of green and one bunch of mixed – we’ve used sweet and purple
  • Soft goats cheese or fetta
  • Balsamic vinegar
  • 2 Cups Extra virgin olive oil plus extra for serving
  • Salt and pepper

 

  1. To make the Basil oil. Pick off the leaves from the bunch of green basil and place into a blender. Add 2 cups of olive oil and blend until smooth and pureed. Pour mix through a clean muslin cloth or dish cloth to get a green fragrant oil.
  2. To make the Salad. Cut tomatoes into wedges, halves and slices and arrange onto a platter. Season tomatoes with salt and pepper and drizzle over olive oil. Tear coloured basils into small pieces and sprinkle over tomatoes. Add dollops of goat’s cheese or crumble over fetta. To finish the salad drizzle over a small amount of balsamic vinegar and finally drizzle over your made basil oil.
  3. Serve at room temperature.