Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, and potatoes as well as tomatoes. Without human intervention, we are able to grow a tomato that tastes the way it was intended to taste. I think they taste like a juicy summer watermelon and it’s wasteful to prepare them with much more than salt and pepper. The balsamic vinegar you choose for this should be aged a minimum of 6 years, but the older the better. —Chef Jen's Crappy Little Chuckwagon
large heirloom tomatoes, various colors
freshly cracked pepper
aged balsamic vinegar
Italian parsley, chopped
Slice the tomatoes into ¼ inch thick disks; try to get 4 slices from each tomato. Liberally salt and pepper each tomato slice. In the center of your salad plates, stack them slightly askew in piles 4 tomato slices high alternating their colors.
Drizzle the balsamic vinegar over and around the outside of the stacks and garnish with the chopped parsley. Serve the salads at room temperature, and enjoy the epitome of the gourmet “No Pot” wonder!
See what other Food52ers are saying.