It was a toss-up which dish from Virginia Willis’s new book Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking I was going to share with you next. This was a hard choice, because so far-all that I have made from Virginia’s book is grand to say the least. But ultimately the Heirloom Tomato Salad with Goat Cheese won, because I don’t want you to think that I don’t eat my veggies.

French toast casserole, sweet potato muffins, Krispy Kreme donut pudding, Coca-Cola glazed baby back ribs and not a vegetable in site. This looks bad, so today’s post is proof that I do eat my veggies and often. I just keep some of it a secret or save the recipes for a rainy day to share with you.

I am in love with Heirloom tomatoes, but what else would you expect from a Jersey girl raised on some of the finest tomatoes farmed in our country. Luckily we have an organic farmer in Charleston who had a table of Heirlooms at the Charleston Farmer’s Market for me to choose from.

With only minutes left as I had to head to work. I chose a Brandywine and an assortment of miniature Heirlooms. That evening when I made the salad while popping a few tomatoes from the carton into my mouth, I thought I was eating candy they were so good.

This dish is a simple salad that only took a few minutes to prepare, which made it all the better. Don’t let the simplicity fool you, as this salad is packed with flavor, in addition to being a feast for the eyes. Light fresh earthy ingredients enjoyed with a broiled steak on the side made this another mouthwatering meal to repeat.  Unfortunately, micro greens as suggested could not be found at the market, so I opted to buy a bag of baby arugula from the Heirloom tomato farmer.

If you have a local Farmer’s Market, I suggest you head on over and search out Heirlooms. They are the pride and joy of farmers and gardeners who have cared for these gems for generations. God bless them for making sure that we would know the difference between a real tomato or not. Don’t miss out.

Heirloom Tomato Salad with Goat Cheese

 Virginia Willis, Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking

1 1/2 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons canola oil

Coarse salt and freshly ground black pepper

2 pounds mixed heirloom tomatoes

1/4 cup chopped mixed fresh herbs such as basil, parsley, and chives

4-6 ounces fresh goat cheese, crumbled

1/4 cup microgreens, such as basil, arugula, or beet (optional)

• To make the dressing, whisk the vinegar and mustard together in a large bowl.
• Add the oils in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified.
• Season with salt and pepper.
• Core and cut the tomatoes into 1/2 inch wedges. Alternately, if you have mini heirlooms, cut them in half.
• Add the tomatoes wedges and gently toss to coat.
• Add the freshly chopped herbs and goat cheese and toss to coat.
• Taste and adjust for seasoning with salt and pepper.
• Divide among chilled serving plates.
• Top with the microgreens, or serve tomatoes on top of baby greens.
• Serve immediately.
• Makes 4 to 6 generous servings.

The steak was simply rubbed with a piece of crused garlic, a little kosher salt and pepper and a drizzle of olive oil. Broiled to a medium rare, sliced after it sat for a few minutes, then topped with an herb butter.