All of the fresh flavors of Spring
Mixed Potato & Heirloom Tomato Salad with Shallot Vinaigrette
Mixed Potato & Heirloom Tomato Salad with Shallot Vinaigrette
Category
Salad
Cuisine
Italian
Servings
6
Olives, cheese and potatoes - what more could you want in a "salad"?!
Cortney Smith
Ingredients
- 2 pounds mixed baby potatoes (look for white, yellow and purple)
- 4 large heirloom tomatoes or 1-pint mini heirloom tomatoes
- 1 clove garlic, minced
- 10-15 marinated olives
- ½ cup fresh herbs, chopped (parsley, oregano, rosemary, basil)
- ¼ preserved lemon, finely chopped
- Burrata
- Shoots or microgreens
- Finishing Salt (such as Maldon or French Grey) and Freshly Cracked Pepper
-
1 cup olive oil
-
1/3 cup sherry or red wine vinegar
-
2 tablespoons grainy mustard
-
2 tablespoons honey
-
¼ cup fresh herbs, chopped
-
1-2 tablespoons shallot, finely minced
For the Salad
For the Dressing
Directions
Place potatoes in a large pot of cold water. Place on stovetop and bring to a boil. Add salt to water and lower heat to a simmer. Cook potatoes until done, but still firm. Be very careful not to overcook potatoes. Drain, rinse with cold water and place in a bowl to cool.
Mince shallot and place in a bowl of ice water for 10 minutes to mellow. Drain.
Slice, wedge or halve (for cherry tomatoes) tomatoes and place into a bowl. Add garlic, olives and ¼ cup herbs. Toss and let tomatoes marinate until ready to compose salad.
For the dressing: In a medium bowl, whisk together vinegar, mustard and honey. Slowly drizzle in olive oil while whisking continuously to emulsify. Once emulsified, stir in herbs and shallots.
Cut potatoes in halves or quarters. Toss gently with ¼ cup of dressing.
On a large serving board or platter, arrange the burrata, tomatoes and potatoes as desired. Drizzle with dressing only if needed. Place dressing in a small bowl for serving on the side.
Sprinkle remaining herbs and preserved lemons over salad. Top with microgreens. Enjoy!