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
Instructions
Slice red and green tomatoes into roughly 1-inch pieces and place in a large mixing bowl.
Season generously with salt, cracked pepper, olive oil and sherry vinegar and set aside.
Split fresh herbs roughly in half making two half ounce bunches, set one aside.
In a blender or food processor blend sour cream and half ounce of herbs until pureed.
Turn out into a bowl and refrigerate.
Add Arugula to dressed tomatoes and toss. Hand tear remaining herbs and toss.
Portion salad onto 4 separate plates and top with bacon and grated cheese.
Add a dollop of herbed sour cream atop each salad.
Enjoy!