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Recipe

Side Dish






Edwards Ranch Estates heirloom tomato salad

With The Farm boasting more than 90 varieties of tomatoes and 600 tomato plants, Michael Rossi's kitchen at The Ranch enjoys a seasonal explosion of the fresh, flavorful orbs. He makes thousands of tomato salads each summer.

Executive Chef Michael Rossi
The Ranch Restaurant & Saloon, Anaheim


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Ingredients

5 to 6 heirloom tomatoes, different sizes and colors
4 slices applewood smoked bacon, diced small and cooked
1 sweet yellow onion, diced small and cooked slowly until translucent
3 tbsp. chopped fresh chives
3 tbsp. chopped fresh basil
1 cup crumbled blue cheese
Maldon sea salt and freshly ground black pepper, to taste
Apple cider vinaigrette
3 cups vegetable oil
1 cup apple cider vinegar
1 shallot, diced small
1 tsp. Dijon mustard

Instructions

Slice tomatoes and layer on a platter. Top with bacon, onion, chives, basil and blue cheese. Season to taste with salt and pepper. In a small bowl, whisk together vinaigrette ingredients and drizzle desired amount over salad. Serve immediately.

Serves 4 to 6 



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