Good Morning America Recipes

Scott Conant's Heirloom Tomato Salad

Learn to Love the Tomato With This Delicious and Healthy Salad

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Scarpetta chef Scott Conant cooks up balsamic pork ribs with a spicy chutney.
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Servings:6
Difficulty: Easy
Cook Time: min

Scott Conant is a man that knows the value of a good tomato. With just a few slices and dices, Conant can turn many meals, even some home cooked favorites, into new flavor-filled masterpieces. Recipe courtesy Scott Conant.

Ingredients

  • 4 medium heirloom tomatoes, different colors
  • 1 bunch basil, chiffonade (leaves from about 3 to 4 sprigs)
  • Pinch of Maldon sea salt
  • Pinch of fresh black pepper
  • 2 tbsp Truciuleto vinegar (red wine vinegar)
  • 1/2 cup extra virgin olive oil
  • Cooking Directions

    Wash and dry the tomatoes.

    Slice in wedges and arrange on the plate.

    Sprinkle the tomatoes with the basil chiffonades.

    Give a few turns of the pepper mill over the tomatoes and sprinkle with some Maldon sea salt.

    In a bowl, add the vinegar and slowly add the extra virgin olive oil to form an emulsion. Season with salt and pepper.

    Drizzle the vinaigrette over the tomatoes.

    Recipe Summary

    Main Ingredients: tomato, basil, pepper, vinegar

    Course: Side Dish, Appetizer/Starter, Salad

    More Info: Kids Friendly


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