Heirloom Tomato "Tacos"
My cube neighbor has been hooking me up! On Wednesday I strolled into work (sober this time) to stumble across these tasty morsels…
I know you are all well aware, but she had no idea about my weakness for heirloom tomatoes.
The second those bad boys show up in my local grocery store I get giddy. The colors, textures and flavors drive me wild.
Now if I could only find a man who gave me that same feeling I’d be set.
Even though these summer tomatoes are one of my absolute faves, I felt that I was lacking in creative recipes to serve them.
So I did a little searching and I came across these “tacos.” While they really have very little resemblance to an actual taco other than their crunchy texture, they had a surprisingly hearty feeling to them.
The flavors pop, the crunch is awesome and you would be a straight up fool if you didn’t give them a chance.
You will need…
1/2 pound mixed heirloom tomatoes
1 tablespoon extra-virgin olive oil, best quality
2 teaspoons balsamic vinegar, best quality
Kosher salt and fresh cracked black pepper
1/4 cup fresh basil leaves, chiffonade (cut into tiny thin strips)
1 head romaine, inner leaves only
1/2 cup daikon radish sprouts
1/2 cup gorgonzola cheese crumbles
Start by dicing the tomatoes into 3/4-inch pieces.
Place them in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil.
Toss the mix gently to combine and adjust the seasoning if need be.
Line a serving plate with the romaine leaves like taco shells.
Fill each with 1/2 to 3/4 cup of the tomato mixture.
Top the mixture with some crumbles of gorgonzola.
Top them with daikon sprouts, a sprinkle of salt and a crack of black pepper.
Serve at room temperature.
It’s like Italian Mexican food. What would that be? Italican?
Love and Beer Floats