Sunday, August 22, 2010

Marinated Tomato and Brie Salad

DH arrived back home tonight from his stint working on the oil spill clean-up on the Gulf Coast. I’m looking forward to making some of this summer’s great new recipes for him – Crab cakes and Spring Greens with Lemon Vinaigrette, Spinach Salad with Scallops, Avocado and Sugar-Salted Macadamia Nuts, and Silken Chicken Tikka Kebabs with Fresh Mango Chutney. Tonight though, I found NY Strips on sale at the grocery and decided that a well-grilled steak would be the perfect complement to one of his all-time favorite summer salads, Marinated Tomato and Brie Salad.

This recipe was originally published in Julee Russo and Shelia Lukins’ The Silver Palate Good Times Cookbook in 1984. A couple of weeks ago, I blogged about another of Russo and Lukins’ fabulous tomato salads published in their first cookbook, The Silver Palate. These are two of the cookbooks I used when I first started cooking in the mid-80s. I still love them, but don’t use them as much these days – the recipes tend to use lots of butter, heavy cream, and in this case, Brie. This recipe is for 4-6 servings of Marinated Tomato and Brie Salad. DH and I each had a healthy serving, and the leftovers will make a great bruschetta appetizer for tonight.

4 ripe large tomatoes, cored, seeded and chopped into ¾ inch cubes
1 pound of Brie, rind removed, cheese cut into irregular pieces
1 cup basil, cut into strips
3 cloves garlic, finely minced
2/3 cup best quality extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Combine the tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Stir gently to combine. Let stand covered at room temperature at least two hours. Serve with bread to soak up the marinade.

I used heirloom tomatoes that may have been just a little too ripe. The salad was still really yummy, the picture just wasn’t as pretty as I had hoped.

2 comments:

Mme. Dakar said...

That sounds like a good lunch dish, too. I bet you could use other, lower fat cheese and more of it to make more of a meal of it.

Lynn said...

What kind of cheese would you use that would be lower fat but still give it a bit of creaminess?

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