Diary of a Foodie

Heirloom Tomato Salad with Shiso and Shallots

Diary of a Foodie: Season Two: North Carolina: BBQ and Beyond

Serves6 to 8
  • Active Time:15 min
  • Start to Finish:20 min
ADAPTED FROM ANDREA REUSING
January 2008
  • 3 pounds very ripe assorted heirloom tomatoes
  • 2 cups small cherry tomatoes
  • Fine sea salt to taste
  • 1/2 cup shallot dressing
  • 3/4 cup loosely packed shredded fresh green shiso leaves (about 1 bunch)
  • Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small). Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
  • Toss tomatoes with shiso leaves and serve with juices from bowl.

Photograph by Romulo Yanes

Keywords
diary of a foodie,
salad,
vegetarian,
herbs,
shiso

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From Vermont to Vietnam, take a global culinary tour with season three of our award-winning public television show, Gourmet's Diary of a Foodie.