Tomato + Grape Salad

Fall Tomato Salad with grapes


4 ripe heirloom tomatoes
1 medium red onion, split, sliced, marinated with 1 tablespoon red wine vinegar
2 tablespoons minced basil
ONE HALF TO THREE QUARTERS cup red wine grapes
4 tablespoons extra virgin (Castello di Ama)
Sea salt
1 cup croutons (stale bread cubed, sautéed with minimal extra virgin in a cast iron pan)

Cut tomatoes in half, remove core, and squeeze juice and seeds in a sieve over a bowl.  Smash seeds in sieve to remove all juice, then discard seeds.  Cut tomatoes into bite-sized pieces and place in a serving bowl.  Add tomato juice, onion and vinegar, basil, grapes, extra virgin and salt.  Marinate as long as you want.  Add croutons before serving.


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