Chef Castro tantalizes the audience with perfect summer fare - a mouthwatering heirloom tomato salad! Perfectly paired with Ceja Vineyards' Sonoma Coast Sauvignon Blanc, this dish is sure to keep your taste buds happy during the coming months.
1 Cup (16 tbs), cut into bite size pieces
1⁄2 Cup (8 tbs), cut into bite size pieces
3⁄4 Cup (12 tbs), cut into bite size pieces
1⁄2 Medium, cut into bite size pieces
1⁄2 Cup (8 tbs)
1 Cup (16 tbs), cured
Red wine vinegar
1 Large, slice
1) In a large bowl, place the sliced tomatoes and sprinkle with the salt and add the red wine vinegar.
2) Add the pita bread, cucumber, onions, cheese,olives and avocado.
3) Gently mix all the ingredients in the bowl.
4) Serve as an appetizer along with white wine.
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