No one can deny that the people behind Big Food are smart. They know how to market, how to sell and how to accustom our palates to cardboard. The cannot, however, mass produce a tomato that tastes anywhere close to an heirloom tomato and for that reason will never kill the heirloom seed movement. If you’ve tasted an heirloom, you’ll know exactly what I mean. If you haven’t, please do not be put off by the odd shapes, colors and sizes. And whatever you do, only use heirloom tomatoes for this recipe.
2 large heirloom tomatoes (two different colors look good!)
1 cup bay shrimp
4 leaves red lettuce
¼ cup extra-virgin olive oil
4 teaspoons red wine vinegar
½ teaspoon dried oregano
2 tablespoons capers
What you do:
First, make sure you only use the highest quality tomatoes. Cut them into thick slices. Then, to serve this salad, place a large lettuce leaf on a plate. Layer the tomatoes, alternating colors and staggering the slices. Top the tomatoes with a ¼ cup of the shrimp, per serving, and drizzle with the dressing.
To make the dressing, whisk together the olive oil, vinegar and oregano. Stir in the capers.