This salad was inspired by one I ate a year ago at a Farm to Fork dinner with my friend Laurie. It was her bachelorette dinner (happy-almost-1-year-annivesary, Laurie and Chad) and we all absolutely loved this salad. Smoked paprika can be found at better grocery stores and is sometimes labeled Pimenton de la Vera. Look for imported Spanish Pimenton de la Vera- it’s not expensive, but it has an unmatched smoky flavor.
- 2-4 Large heirloom tomatoes
- 1/4 C. fresh parsley, coarsely chopped
- 1.4 C. good quality olive oil – on the grassy side
- 1/8 C. champagne or white wine vinegar
- 1 t. smoked Spanish paprika
- 1/2 t. Kosher salt
- fresh cracked pepper
Slice the tomatoes and arrange them on a platter. Sprinkle them with parsley, salt, and pepper. Combine the oil, vinegar, and paprika with a pinch of salt and shake to combine. Pour over the tomatoes and serve. The salad we had at the dinner also had some blanched green beans, toasted almonds, and blue cheese crumbles. Yum!