This salad was inspired by one made by my friend chef David Wynns, when he was running the kitchen at Les Deux. I knew a good thing when I tasted it and quickly brought my version to Angeli. Use a mix of available heirloom tomatoes so that you have different colors, shapes and tastes on the plate. The genius (David’s, not mine) of this salad is the contrast of textures of the yielding tomatoes, crisp cucumbers and soft cheese. The bread crumbs add additional flavor and welcome crunch.
David's Heirloom Tomato Salad
Cut each tomato in a different way, such as thin wedges or large dice. Arrange on 4 serving plates. Top tomatoes with a little cucumber. Break up cheese and place a few pieces atop each salad. Garnish with basil and a few bread crumbs. Let each diner add salt and a drizzle of olive oil to taste.