John Villas Beefsteak Tomato Salad Recipes

ITALIAN TOMATO SALAD (MARINATED TOMATO SALAD)

Steps:

• Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer.
• Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
• Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.
• Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
• Garnish with fresh ground pepper when ready to serve.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

CHEF JOHN'S TOMATO AND "DIRT" SALAD

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add finely minced mushrooms and a pinch of salt. Cook and stir until mushrooms completely dry out and turn golden brown, 7 or 8 minutes, reducing heat slightly toward the end if needed.
• Break bread into large chunks and place in food processor. Pulse on and off until processed into fine crumbs. Add crumbs to mushroom mixture. Cook over medium heat until breadcrumbs are completely dried out, dark brown and toasted. Drizzle in more oil if needed. Stir in ground almonds. Continue cooking on medium until pieces of almond turn brown, 3 to 4 minutes. Remove from heat and allow "dirt" mixture to cool to room temperature.
• Scoop spoonfuls of burrata into serving bowls. Arrange tomato slices on top. Drizzle with white wine vinegar and a generous drizzle of olive oil. Season with kosher salt, black pepper, and basil. Sprinkle with "dirt" mixture.

BEEFSTEAK TOMATO SALAD

Steps:

• In a small bowl, whisk together vinegar and oil; stir in shallot and capers. Place tomatoes in a serving bowl. Drizzle with dressing, and season with salt and pepper.

JOHN VILLA'S BEEFSTEAK TOMATO SALAD

Steps:

• Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.