Heirloom Tomato Salad with Watercress and Pickled Shallots
Heirloom Tomato Salad with Watercress and Pickled Shallots
Tara Donne, food styling by Diana Yen
Let colorful, sweet heirloom tomatoes shine in a simple side salad.
Ingredients
Pickled shallot vinaigrette:
1 shallot, peeled and thinly sliced
1/2 cup white wine vinegar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Salad:
Salt
Freshly ground black pepper
4 small heirloom tomatoes (about 1 pound)
2 cups watercress
For the pickled shallots:
Step 1
Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
For the dressing:
Step 2
To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
For the salad:
Step 3
To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
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