Makes 6 servings
5 large tomatoes, dices to make 6 cups (heirloom preferred)
1 teaspoon salt
4 ounces herb/garlic croutons (your favorite homemade or store bought)
1 tablespoon fresh cilantro, minced
1 tablespoon fresh chives, sliced thinly
1 ripe avocado, sliced
8 ounces Beecher’s Fresh Curds (plain)
3 tablespoons olive oil
1 tablespoon white vinegar
Freshly ground black pepper to taste
Place tomatoes and as much juice as possible together in a large bowl. Add salt, toss and let rest 5 minutes. Add croutons, cilantro, chives, avocado, and cheese curds to tomato mixture. Add olive oil and vinegar, black pepper to taste, and gently toss. Serve at room temperature.
For Enhanced Tomato Flavor
After salting tomatoes, drain tomato liquid into a small saucepan. Cook slowly over medium heat to reduce liquid by half. Cool to room temperature, then pour over the salad mixture before adding olive oil and vinegar. This adds to the salad's savory flavor without creating excess liquid in the bowl.
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