Ensalada de Tomate con salsa de hierbas criollas

METHOD

For the herb salsa:

In a medium mixing bowl place the chopped Parsley, chopped cilantro, EVOO, grated garlic , the red wine vinegar, the lime zest, cut the limes after and add the juice as well, add a generous amount of salt, black pepper and mix very well, taste and adjust if necessary, should be properly seasoned.

Store in a container, can last up to a week refrigerated.

Take the heirloom tomatoes and cut them as your personal preference is, it can be slices, wedges, diced, etc.

Place tomatoes in a bowl and add a generous amount of herb salsa, mix very well with out bruising the tomatoes and taste, should be generously seasoned.

Add more salt if needed, it usually takes more salt since there is a high amount of water in tomatoes.

Plate the salad in a bowl or a large family style plate and garnish it with parsley leafs, cilantro leafs, squash blossoms torn into wedges and served right away.

Chef tip: If you have bread, soak up all the juices left after the salad has been finished, it makes a great snack!

Buen provecho!

Tomato salad with a herb salsa, and squash blossoms

Inspired on the very own tomatoes that my dad grew and ate my whole life.

Makes 4 servings

INGREDIENTS

8  ripe medium size heirloom tomatoes (any colors as you like)

1/4 cup of chopped parsley 

1/4 cup of chopped cilantro 

1 cup extra virgin olive oil 

3 garlic cloves grated in the microplane 

2 limes grated zest in the microplane 

1 tablespoon of red wine vinegar 

Sea Salt to taste 

Freshly ground black pepper to tase 

Parsley leafs to garnish

Cilantro leafs to garnish 

Squash blossom to garnish