From Pam Brandon, Disney Parks Food Writer and posted on the Disney Parks Blog.
April is Florida Tomato Month, a fact that makes our neighbors to the North just a little covetous – as they are getting ready to plant for summer, we’re already harvesting beautiful, juicy Florida tomatoes. So if it’s early for you, stash this recipe ‘til summertime and re-create a divine taste of this California Grill salad that showcases heirloom tomatoes with a snappy vinaigrette and a rich dollop of ricotta cheese.
Chef Brian Piasecki says his restaurant high atop Disney’s Contemporary Resort at Walt Disney World Resort will just have the Florida tomato salad on the menu for a few more weeks. “Later in the season, we get our heirlooms from Ohio,” says Chef Brian. In peak tomato season California Grill serves up to 200 pounds of tomatoes a week – on everything from tomato flatbreads to risotto, salads and other seasonal dishes.
For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.
Heirloom Tomato Salad with Shisito Pepper Vinaigrette
Serves 4
Shisito Pepper Vinaigrette
- 1 cup shisito peppers, stems removed and seeded
- 1 1/2 teaspoons fresh garlic, minced
- 1 1/2 teaspoons fresh shallots, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 3/4 cup extra virgin olive oil
- 1 1/2 teaspoons Tabasco
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
- Coarse salt and freshly ground black pepper, to taste
Heirloom Tomato Salad
- 4 medium heirloom tomatoes, each cut into 4 slices
- 1 pint small heirloom tomatoes cut in half
- 8 slices sourdough bread, toasted and cut into circles with a round cutter
- 1/4 cup shaved red onion (about a 1/4 of a small red onion)
- 1/2 cup arugula
- 3/4 cup shisito pepper vinaigrette
- 1/2 cup ricotta cheese, divided
- 12 small basil leaves
- Coarse salt and freshly ground black pepper, to taste
For shisito pepper vinaigrette:
- Heat a large skillet over high heat. Add peppers and stir until skins are blistered.
- Combine blistered peppers, garlic, vinegar, and lemon juice in a food processor and process until finely chopped.
- Slowly drizzle in olive oil until dressing is thick. Add Tabasco, pulsing to combine.
- Transfer to medium bowl and stir in herbs. Season to taste with salt and pepper.
For heirloom tomato salad:
- Layer 4 tomato slices and 2 bread rounds on each of 4 plates.
- Combine halved tomatoes, red onion, arugula, and shisito vinaigrette in a medium bowl. Season with salt and pepper; toss well to coat.
- Divide mixture evenly among plates.
- Dollop 2 tablespoons ricotta cheese on top of each salad; top with basil leaves.
Cook’s Note: Shisito peppers are small Japanese peppers that are slightly sweet and mildly spicy. You may substitute poblano peppers for a similar flavor.
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