Recipe of the Month: Basque Community Tomato Salad
Here at Travel Oregon, we feature a recipe each month from a local restaurant, using local ingredients. We hope you enjoy this month’s recipe!
It’s tomato season in Oregon! And this recipe from Lake Oswego’s Terrace Kitchen is an easy, elegant way to serve blushing ripe tomatoes. Select small vine and large slicing varieties for a colorful presentation.
A Favorite Northwest Basque Community Tomato Salad (recipe and detailed instructions to follow)
Here we have our cast of characters. Not pictured, as they were being used in another dish, salt and pepper.
Next, slice basil finely. I did this by stacking the basil and rolling it before slicing. Also, meet my glass of A to Z Wineworks Rose’.
The verdict: this is a great side dish to make when you can’t bear to turn the oven on. We ate this with fresh Coho salmon and loved it!
A Favorite Northwest Basque Community Tomato Salad
- 4 large tomatoes, sliced (or alternative mixture of tiny vine and large slicing varieties)
- 2 Tablespoons snipped fresh chives with their blossoms
- 2 Tablespoons fresh basil, sliced finely
- 1 Tablespoon chopped Italian (flat-leaf) parsley
- 3 Tablespoons camelina oil or substitute extra virgin olive oil
- 1 teaspoon coriander seeds, crushed
- Local coarse salt & freshly ground black pepper
Place the tomatoes on a serving platter or four individual plates. Distribute herbs over tomatoes. Drizzle tomatoes with oil. Sprinkle salads with coriander, salt and pepper to taste.
Serve the salad at room temperature, accompanied by some shaved or grated aged sheep’s milk cheese or imported Basque cheese called Ossau-Iraty or Spanish Manchego cheese. Serve with crusty bread or crisp crackers.
about author Rhiannon West Chamberlain
Rhiannon is a native Oregonian who grew up exploring the nooks and crannies of the Oregon Coast and daydreaming in Powell’s City of Books. She now lives in NE Portland with her husband and her new baby boy and looks forward to teaching him to love Oregon as much as she does. Rhiannon attended both the University of Oregon and Portland State University, where she studied Journalism and Mass Media. She claims to ‘bleed green’ and happily cheers for both the Ducks and the Vikings every chance she gets. In her free time, Rhiannon enjoys sipping Oregon Pinot, finding new restaurants, bargain hunting and trying new recipes – sometimes successfully. She has a child-like enthusiasm for trying new things and rediscovering old ones – such as skee-ball, mini golf, and big slides.
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