September 12, 2009 Cookin' with Costa: Heirloom Tomato Salad Play video

(TV Diner) - Chef Rachel Klein from Aura in the Seaport Hotel is showing us what to do with locally grown heirloom tomatoes.

You won't want to miss her take on this delicious summertime salad!

www.aurarestaurant.com

Heirloom Tomato Salad

Herb Vinaigrette, Olives, Gorgonzola Cheese

Serves 4 people

1 lb mixed heirloom tomatoes, rinsed & cored 1 tbs tarragon, chopped 1 tbs dill, chopped 1 tbs chive, chopped 3 tbs lemon vinaigrette 6 oz gorgonzola cheese, crumbled Kosher salt Black pepper, cracked

Cut heirlooms into different shapes. Toss heirlooms in vinaigrette, herbs, salt & pepper. Place 4 oz of heirlooms on each plate. Sprinkle with sliced olives. Mix gorgonzola cheese into remaining vinaigrette. Spoon vinaigrette & cheese mixture around the salad. Garnish with chive blossoms.

Lemon vinaigrette

1 cup lemon juice 1 tbs honey 1 tbs Dijon mustard 1 ½ cup olive oil Kosher salt Pepper

In a stainless steel mixing bowl add all ingredients except olive oil. Whisk to incorporate. Drizzle olive oil into mixture and whisk as you go. Check for seasoning.