This summery salad features a vibrant mix of red and green tomatoes, offering a fresh taste that embodies the essence of tomatoes-grown-in-summer-sunshine. A perfect side dish for a southern-inspired menu (or grilled meat), this dish pairs exceptionally well with our 2019 Jacob-Hard Estate Vineyard Chardonnay. Enjoy!
Ingredients
Main Ingredients
1 lb. ripe red tomatoes
1 lb. green tomatoes
4 oz. bacon, cooked and chopped (alternative: smoked salmon)
8 oz. arugula
1 oz. mixed fresh herbs (chef suggestions: basil & tarragon)
3 tablespoons Mexican style sour cream
Kosher Salt
Fresh cracked black pepper
Extra virgin olive oil
Sherry vinegar
How To Make
1
Slice red and green tomatoes into roughly 1-inch pieces and place in a large mixing bowl.
2
Season generously with salt, cracked pepper, olive oil and sherry vinegar and set aside.
3
Split fresh herbs roughly in half making two half ounce bunches, set one aside.
4
In a blender or food processor blend sour cream and half ounce of herbs until pureed.
5
Turn out into a bowl and refrigerate.
6
Add Arugula to dressed tomatoes and toss. Hand tear remaining herbs and toss.
7
Portion salad onto 4 separate plates and top with bacon and grated cheese.
8
Add a dollop of herbed sour cream atop each salad.
