Tricolor Tomato Tartare
Ooh-la-la, this is the season of vine-ripened tomatoes of varied, splendid varietie!. Serve this up as a starter or light lunch for a fresh and healthy feeling of summertime! I served mine with grilled Salmon and used Williams Sonoma Salmon Rub for spices; it contrasts perfectly the mild Mediterranean flavors of the Tricolor Tomato Tartare.
Pair it with a Rosé from Provence or a crisp White Sauvignon Blanc.
Serves : 4
6 large ripe Tomatoes, of different colors.
I prefer Heirloom Tomatoes
4 ounces firm Mozzarella
Handful of pitted Niçoise or Kalamata Olives
Salt, Pepper to taste
Quarter and seed the tomatoes, dice small. Dice the mozzarella, and the olives. Try keeping these ingredients diced the same size and as small as possible. Layer the basil leaves and chop. Place all these ingredients together in a bowl and drizzle with a good olive oil. I used a lovely one from Castelas, Les Castelines Basil & Mint Olive Oil. Toss gently. Add salt and pepper. For an added kick, add a squirt of lemon juice and a pinch Espelette pepper.
To serve, using a ring mold, place the ring on the plate and spoon the Tartare into the mold, pressing down slightly to compact it. Lift the ring and continue to plate the other servings. Garnish with a sprig of basil and toasted, thin slices of country bread or baguette. Perfect for a light luncheon or with grilled fish or chicken for a healthy dinner!
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