This is a colorful salad using a variety of tomatoes and lettuces. If you don’t have the variety, go with what you have. Note: If you can make the vinaigrette at least an hour ahead of time, it will let the flavors blend and soften. I was thinking how pretty this would be for the holidays, although the tomatoes aren’t great at that time of year!--Barb L.
For the Vinaigrette:
1 medium red tomato
1 medium green tomato
1 medium yellow tomato
1 ½ Tbsp minced garlic
1 ½ Tbsp minced shallot
2 Tbsp fresh oregano leaves, leaves removed from the stems or ½ Tbsp dried
2 Tbsp fresh marjoram leaves, leaves removed from the stems or ½ Tbsp dried (I used ground marjoram which wasn’t so pretty)
¼ cup Flying Olive Sicilian Lemon or Grapefruit White Balsamic Vinegar or a White Balsamic of Choice
3 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Suggestions: Tuscan Herb, Basil, or Gremolata, Single Varietal of Choice or a Combination (I used ½ Basil and ½ Picual)
Salt and Pepper to taste
For the Salad:
1 head Bibb or Boston lettuce
1 head radicchio lettuce
2 ounces goat or feta cheese, crumbled
Cut the tomatoes into quarters or halves and scoop out and discard the seeds and liquid. Dice up enough tomato, using all the colors, to make 2 cups. Place in a bowl and add the garlic, shallots, and herbs. Mix in the Flying Olive Balsamic and Oil of Choice. Season to taste with salt and pepper. Let the dressing stand for at least an hour before serving, or make the day before and store, covered, in the refrigerator.
Remove the stems from the Bibb and radicchio lettuce heads. Carefully peel off the small and medium leaves and wash and dry them carefully. Layer the leaves, alternating colors, on individual serving plates. Use 2-5 leaves of each color, depending on the size of the leaves. Add a spoonful of the tomato mixture, drizzle with the remaining dressing, and crumble the cheese around the leaves. If desired, add a little chopped parsley. Serve immediately.
Submitted by Barb L.