Recipe: Bahama Breeze Sun-Ripened Tomato Salad with Garlic Crouton Rounds

BAHAMA BREEZE SUN-RIPENED TOMATO SALAD

4 oz. fancy lettuce mix, washed
1 cup Citrus Vinaigrette (recipe follows)
2 vine ripened beefsteak tomatoes*
4 vine ripened Roma tomatoes*
12 red grape tomatoes, cut in half*
12 yellow pear tomatoes, cut in half*
Salt to taste
4 Tbsp. fresh basil leaves, cut 1/8-inch julienne
8 large basil leaves
12 Garlic Crouton Rounds (recipe follows)
1/2 cup Seasoned Goat Cheese (recipe follows)

Place the lettuce mix in a salad bowl and add 1/4 cup of the Citrus Vinaigrette. Mix until evenly coated with dressing then place the lettuce in the center of 4 chilled dinner plates.

Using a sharp knife, cut the vine ripened beefsteak tomatoes into 1/4-inch slices and the vine ripened Roma tomatoes into 1/8-inch thick slices. Place all of the tomatoes on a large platter and coat with the remaining citrus vinaigrette.

Shingle 4 slices of the marinated beefsteak tomatoes to the left side of each salad and 8 slices of the marinated Roma tomatoes to the right side of each salad. Place 6 half's of the marinated grape and yellow pear tomatoes on top of the salad. Season the tomatoes lightly with salt and garnish with basil julienne and basil leaves.

Spread 1 rounded tablespoon of Seasoned Goat Cheese on each Garlic Crouton Round and place 3 of them randomly on the rim of each plate.

*Any great tasting Vine Ripened tomatoes can be used to prepare this salad. Serve the tomatoes that have the best flavor from your garden or produce grocer.

CITRUS VINAIGRETTE
(Vinaigrette can be made a day in advance and kept refrigerated.)

1/2 cup white wine vinegar
1/4 cup orange juice, fresh squeezed
1/4 cup extra virgin olive oil
1 tbsp. brown sugar
1 tbsp. lemon juice, fresh squeezed
1 tbsp. minced fresh garlic
1 tbsp. mustard
1 tsp. chopped fresh parsley
1/4 tsp. salt and fresh ground black pepper

Combine all of the ingredients in a blender and process until thoroughly blended.

SEASONED GOAT CHEESE
(Seasoned Goat Cheese can be made a day in advance and kept refrigerated.)

1 Tbsp. olive oil
1/4 cup sweet onion, 1/4-inch diced
4 oz. fresh Chevre goat cheese
1 vine-ripened Roma tomato, seeded and diced 1/4-inch
1 tbsp. chopped fresh cilantro
1/4 tsp. hot pepper sauce
Salt and fresh ground black pepper to taste
12 each Garlic Crouton Rounds (recipe follows)

Heat olive oil in a medium saute pan over medium heat, then add the garlic and onions and saut just until the onions become translucent. Remove from heat and cool to room temperature.

Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasoning with salt and pepper to taste.

GARLIC CROUTON ROUNDS
(The croutons can be baked up to 1 hour before serving.)

1/2 loaf Cuban Bread or French baguette bread, cut crosswise into 1/4-inch slices
4 tbsp. butter, softened to room temperature
1 clove fresh garlic, minced
1 tbsp. fresh parsley, chopped

Cut the bread crosswise into 12 (1/4-inch thick) slices, set aside.

In a small mixing bowl blend the garlic, chopped parsley and softened butter until thoroughly mixed. Spread the top and bottom of each slice of bread with about 1/2 tsp of garlic butter on each side. Place the buttered croutons on a cookie sheet.

Bake for 5 minutes in a preheated 350 degree F oven.

Makes 4 servings
Adapted from source: Bahama Breeze