Kendall Jackson Tomato Festival Recipe
Heirloom Tomato Bread Salad
Executive Chef Phillip Kaufman
1 pound Assorted Heirloom Tomatoes- ie..Green Zebras, Brandywine Tomatoes, Red Flame, Sungold Cherry, etc. Cored and sliced.
2 Cloves Minced Garlic
½ Red Onion, Thinly Sliced
2 cups Cubed, Seasoned and Toasted Ciabatta Bread
1 cup Sliced Fresh Mozzarella
1 cup Washed Baby Spinach
2 Tablespoons Fried Basil, Sub fresh when Fried not available
¼ cup Red Wine Vinegar
3 Tablespoons Extra Virgin Oilve Oil
1 Tablespoon Meyer Lemon Olive Oil
To Taste Kosher Salt and Fresh Ground Black Pepper
Pinch Mendocino Sea Salt
Combine Tomatoes, Mozzarella, Onion, Garlic, Spinach, and Basil and Bread. Mix well and season with salt and pepper.
Add the vinegar and EVOO and mix again.
Plate the dish and finish with the Meyer lemon olive oil and Mendocino sea salt.
