Heirloom Tomato Tacos Recipe

Name: Heirloom Tomato Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mixed heirloom tomatoes; 1 tablespoon extra-virgin olive oil, best quality; 2 teaspoons balsamic vinegar, best quality; Kosher salt and fresh cracked black pepper; 1/4 cup fresh basil leaves, chiffonade; 1 head romaine, inner leaves only; 1 1/2 cups micro greens; 1/2 cup daikon radish sprouts; 1/2 cup Gorgonzola cheese crumbles; Rosemary Crostini, for serving, recipe follows; 6 tablespoons extra-virgin olive oil; 2 tablespoons minced garlic; 1 teaspoon dried basil; 1 teaspoon dried Italian parsley; 1/2 teaspoon minced fresh rosemary; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh cracked black pepper; 6 (1/2-inck) thick slices good sourdough or dense French bread

Servings: persons

1/2 pound mixed heirloom tomatoes
1 tablespoon extra-virgin olive oil, best quality
2 teaspoons balsamic vinegar, best quality
Kosher salt and fresh cracked black pepper
1/4 cup fresh basil leaves, chiffonade
1 head romaine, inner leaves only
1 1/2 cups micro greens
1/2 cup daikon radish sprouts
1/2 cup Gorgonzola cheese crumbles
Rosemary Crostini, for serving, recipe follows
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried Italian parsley
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 (1/2-inck) thick slices good sourdough or dense French bread

1
Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil.
2
Toss gently to combine.
3
Adjust the seasoning if, needed.
4
Line a serving plate with the romaine leaves, like taco shells.
5
Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts.
6
Top with Gorgonzola, a sprinkle of salt and a crack of black pepper.
7
Garnish the plate with Rosemary Crostini Croutons.
8
Serve immediately.
9
Preheat a grill to high heat.
10
Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
11
Cut the bread slices diagonally.
12
Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill.
13
Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more.
14
Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
15
Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound mixed heirloom tomatoes, 1 tablespoon extra-virgin olive oil, best quality, 2 teaspoons balsamic vinegar, best quality, Kosher salt and fresh cracked black pepper, and more.

Yes, Heirloom Tomato Tacos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Heirloom Tomato Tacos

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