Recipe of the Month: Basque Community Tomato Salad
Here at Travel Oregon, we feature a recipe each month from a local restaurant, using local ingredients. We hope you enjoy this month’s recipe!
It’s tomato season in Oregon! And this recipe from Lake Oswego’s Terrace Kitchen is an easy, elegant way to serve blushing ripe tomatoes. Select small vine and large slicing varieties for a colorful presentation.
A Favorite Northwest Basque Community Tomato Salad (recipe and detailed instructions to follow)
Serves 4
Here we have our cast of characters. Not pictured, as they were being used in another dish, salt and pepper.
First, slice your tomatoes and arrange on a platter. We used some gorgeous heirlooms. Confession: I sampled as I was slicing. It’s kind of fun to taste the unique flavors of each tomato.
Next, slice basil finely. I did this by stacking the basil and rolling it before slicing. Also, meet my glass of A to Z Wineworks Rose’.
Sprinkle the herbs over the tomatoes (the basil, the chives and the flat-leaf parsley). Then drizzle olive oil over the plate and season with salt, pepper and crushed coriander seeds.
And, guess what? You’re done (the photos look identical, I know).
The verdict: this is a great side dish to make when you can’t bear to turn the oven on. We ate this with fresh Coho salmon and loved it!
A Favorite Northwest Basque Community Tomato Salad
Serves 4
Ingredients
- 4 large tomatoes, sliced (or alternative mixture of tiny vine and large slicing varieties)
- 2 Tablespoons snipped fresh chives with their blossoms
- 2 Tablespoons fresh basil, sliced finely
- 1 Tablespoon chopped Italian (flat-leaf) parsley
- 3 Tablespoons camelina oil or substitute extra virgin olive oil
- 1 teaspoon coriander seeds, crushed
- Local coarse salt & freshly ground black pepper
To prepare
Place the tomatoes on a serving platter or four individual plates. Distribute herbs over tomatoes. Drizzle tomatoes with oil. Sprinkle salads with coriander, salt and pepper to taste.
To Serve
Serve the salad at room temperature, accompanied by some shaved or grated aged sheep’s milk cheese or imported Basque cheese called Ossau-Iraty or Spanish Manchego cheese. Serve with crusty bread or crisp crackers.
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