Veranda Heirloom Tomato Salad with Aged Sherry Syrup,
And Feta infused Olive Oil
Variety of your favorite tomatoes, at room temperature, sliced ¼ inch thick
2c aged sherry vinegar
1/3c dark corn syrup
4oz baby arugula
1 red onion, shaved thin
4c white vinegar
2c water
1/3c granulated sugar
2T pickling spice
1c good olive oil
½c finely graded feta cheese
1 sprig of basil, ripped
1 spring of oregano, chopped
Salt and Pepper
For pickled Onions
In small sauce pot combine: white vinegar, water, sugar, pickling spice, and 1T salt. Bring to boil, reduce heat, and let simmer for ten minutes. Strain hot mixture over shaved red onions, let onions steep for at least one hour and then refrigerate, (better if mixture sits over night).
For Aged Sherry Syrup
In small sauce pot combine: aged sherry vinegar and dark corn syrup. On medium heat, reduce mixture by half. Remove from heat and reserve at room temperature.
For Feta Infused Olive Oil
In bowl combine: olive oil, graded feta, basil, and oregano; season with salt and pepper, reserve at room temperature.
To Plate
Start by seasoning your tomatoes with salt and pepper, (both sides) and arranging them in the center of your plates, overlapping them slightly. Then drizzle the feta infused olive oil over the tomatoes and around the plate, about 2T. Repeat with the sherry syrup, just using less, about 1t. Combine arugula and pickled onions, season with salt and pepper, and place small amount on top tomatoes. Serve and enjoy.
Email
Facebook
Google
Twitter
Favorites
More
Advertisement