Thinly sliced heirloom tomatoes in a mix of colors form the base for this light, elegant starter, topped with a bright quinoa salad studded with grapes, cucumber and lemon. A finish of aged balsamic glaze, good olive oil and fresh basil ties it all together. This is a dish best made when tomatoes are at their peak.
3 large heirloom tomatoes, assorted colors, very thinly sliced
12 cherry tomatoes, halved
18 small Italian basil leaves
18 small purple basil leaves
2 tablespoons aged balsamic glaze
4 tablespoons Napa Valley extra-virgin olive oil, or other good olive oil
Sea salt and cracked black pepper, to taste
1 cup mixed red and white quinoa
4 cups water
1 teaspoon salt,
1 cup red grapes, halved
1 English cucumber, peeled and finely diced
Zest of 2 lemons
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
4 tablespoons Napa Valley extra-virgin olive oil
Salt and black pepper, to taste
1. Cook quinoa. Combine quinoa, water and 1 teaspoon salt in a small saucepan. Bring to a low simmer and cook for about 15 minutes, until the quinoa is tender and the grains have puffed. Drain well and let cool completely.
2. Make salad. Once quinoa has cooled, toss with grapes, cucumber, lemon zest, lemon juice, parsley and olive oil. Season with salt and pepper to taste. Refrigerate until ready to plate.
3. Arrange tomatoes. On each plate, arrange sliced heirloom tomatoes and cherry tomato halves, alternating colors for a striking presentation.
4. Plate. Pack quinoa-grape salad into a small round mold or oiled ramekin, pressing gently to form a round shape. Unmold one portion on top of each tomato carpaccio.
5. Finish. Drizzle each plate with aged balsamic glaze and olive oil. Arrange the basil leaves on top and season with a final touch of salt and pepper. Garnish with microgreens or baby arugula, if desired, and serve right away.
