There are few things I love more than sun-ripened tomatoes, straight from the vine. In the Pacific Northwest, our season is short. Except this year! Back in May, I attended the Tilth Edible Plant Sale in Wallingford. I went for two plants. Four flats and $87 later, I had the beginning of my summer garden – enough for me and my entire neighborhood!
I purchased four different varieties of tomatoes, all baby heirloom. These are the inspiration for my favorite summer recipe.
Baby Heirloom Tomato & Tri-Colored Potato Salad with Champagne Vinaigrette
2 pints mixed baby heirloom tomatoes (I love to mix the colors of orange, yellow, green and red for a gorgeous salad)
1 2-pound bag small tri-colored potatoes (includes red, purple and gold potatoes)
1/2 red onion, sliced thinly
1/4 cup diced Kalamata olives
Fresh basil, tarragon and parsley, minced
For champagne vinaigrette:
1/2 cup extra virgin olive oil (I prefer Sotto Voce’s Pomodoro Olive Oil with Chile Flakes)
1/2 cup Citrus Champagne Vinaigrette
2 Tablespoons Whole Grain Mustard
1 Tablespoon Honey
For the tomatoes: Slice in halves, and place in a small bowl. Set aside.
For the potatoes: In a large pot of water, place the potatoes and bring to a slow boil for 15 minutes (or until potatoes are fork tender). Remove from water and place on a sheet pan. When cool enough to handle, quarter the potatoes and add to a large bowl. Pour 2 tablespoons of vinaigrette (see below) over potatoes and toss. Cover bowl with a towel and let potatoes steam/cool down.
When potatoes are cool, add tomatoes to bowl with the potatoes. Add minced herbs, diced kalamata olives and red onion, toss to combine. Add about 1/4-1/2 cup of dressing. The potatoes will absorb the dressing, so reserve some to add right before serving. Chill salad at least 1 hour up to overnight.
For Champagne Vinaigrette:
Add all ingredients to a blender and pulse until the oil is emulsified. Do not over-blend as the vinaigrette will “break”.
Serves 6-8 guests.
Pleasure Your Palate!
Sea Salt, Black Pepper