Tomato Salad with Pesto Vinaigrette
Fresh-picked garden tomatoes are one of summer's most popular bounties. Never refrigerate tomatoes, if possible. If they must be refrigerated because of over-ripeness, then use them in a baked casserole instead of serving them in a fresh salad like this.
INGREDIENTS |SERVES 4 to 6
- 1 pound beefsteak tomatoes
- 1½ cups cherry or grape tomatoes, red or yellow
- ½ cup Kalamata olives, pitted
- 4 ounces feta cheese
- ⅔ cup extra-virgin olive oil
- Zest of 1 lemon
- Juice of 2 lemons (about 5–6 tablespoons)
- 2 tablespoons pesto
- Kosher salt and freshly cracked black pepper to taste
Slice the beefsteak tomatoes and arrange on a platter.
Slice some of the cherry or grape tomatoes in half and leave some of them whole and spread over the sliced beefsteaks.
Scatter olives, then cheese over the tomatoes.
In a glass jar, combine the oil, lemon zest and juice, and the pesto. Cover with lid and shake to blend. Season with salt and pepper to taste.
Drizzle over salad. Dressing will keep covered in the refrigerator for up to 1 week.
Pesto is an herb gardener's best friend. When you have too many chives or too much lemon balm, basil, thyme, oregano, or mint, make pesto. A classic pesto recipe is 2 cups fresh herbs, 2 cloves garlic, ¼ cup pine nuts, and ½ cup olive oil combined in a food processor. Salt and pepper to taste and stir in ½ cup freshly grated Parmesan or Romano cheese.