Heirloom Tomatoes with Gin, Feta and Dill Recipe
The juniper scent of the gin adds depth and brings out the tomatoes' flavor, says chef Bryan Calvert.
Photo: Paul Sirisalee
Serves 4 to 6
Ingredients
2 pounds heirloom tomatoes
Fine sea salt
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
2 tsp. gin
1/4 cup loosely packed, coarsely chopped dill
1 large shallot, finely chopped (about 2 Tbsp.)
4 ounces sheep's-milk feta, crumbled
Directions
Active time: 10 minutes
Total time: 40 minutes
Core tomatoes and slice into 1/4-inch-thick rounds. Season both sides with 1/4 tsp. fine sea salt and a few grinds of black pepper.
Layer tomatoes in a large bowl, drizzling between the layers olive oil; gin; dill and shallot. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes, gently tossing after 15 minutes.
Transfer to a large serving platter, sprinkling sheep's-milk feta between the layers. Whisk remaining liquid from mixing bowl and pour it over top. Serve at room temperature.
Ingredients
Directions
Active time: 10 minutes
Total time: 40 minutes
Core tomatoes and slice into 1/4-inch-thick rounds. Season both sides with 1/4 tsp. fine sea salt and a few grinds of black pepper.
Layer tomatoes in a large bowl, drizzling between the layers olive oil; gin; dill and shallot. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes, gently tossing after 15 minutes.
Transfer to a large serving platter, sprinkling sheep's-milk feta between the layers. Whisk remaining liquid from mixing bowl and pour it over top. Serve at room temperature.
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