Ensalada De Tomates Recipe

Time30m

Serves4

Kumato tomatoes, black plum, sherry vinegar reduction, crumbled sheep’s milk cheese, fresh herbs

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Ingredients

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1
Prepare the Tomatoes
Wash the Kumato and black plum tomatoes thoroughly under cold water. Cut the Kumato tomatoes into quarters and the black plum tomatoes into halves. Place them in a large salad bowl.
2
Make the Sherry Vinegar Reduction
In a small saucepan, pour 1 cup of sherry vinegar and bring to a simmer over medium heat. Reduce the heat and let it simmer until it has reduced to about ¼ cup, stirring occasionally. This should take about 10-15 minutes. Remove from heat and let cool.
3
Prepare the Cheese and Herbs
Crumble the sheep’s milk cheese into small pieces. Finely chop the fresh basil and parsley, and set aside.

4
Combine Ingredients
In the bowl with the tomatoes, add the crumbled sheep’s milk cheese, chopped basil, and parsley.
5
Dress the Salad
Drizzle the reduced sherry vinegar over the salad, followed by the olive oil. Season with salt and black pepper. Toss gently to combine, ensuring all ingredients are well mixed.
6
Serve
Transfer the salad to a serving platter and garnish with additional herbs if desired. Serve immediately.