Delicious Recipes

Kahuku Golden Tomato Salad

Kahuku Golden Tomato Salad

By: Chef Alan Wong

• 7 oz. Kahuku Golden Tomatoes, sliced in half
• Salt, to taste
• 1 tbsp. Shallots, minced
• ½ tbsp. Capers
• 6 ea. Kalamata Olives, pitted
• 6 ea. Nicoise Olives, pitted
• 6 ea. Picholine Olives, pitted
• 4 large Basil Leaves, torn
• 1 tbsp. Flat Leaf Italian Parsley, leaves only
• 2 oz. Extra Virgin Olive Oil
• (3)-1/4” thick slices of French bread, toasted for croutons
• Hawaii Island Goat Cheese, to taste
• Micro Basil, as garnish
• Micro Shiso, as garnish Hanapepe, Kauai Sea Salt, to taste

Directions

In a large bowl, toss the tomatoes with the salt until all the tomatoes are well-seasoned. Add the shallots, capers, olives, basil, parsley, and olive oil. Toss together until evenly combined. Let the salad sit at room temperature until ready to use. To garnish, spread the goat cheese on the croutons, and place on the side of the plate. Garnish the salad with sprigs of micro basil and micro shiso. Serve with Hanapepe Kauai Sea Salt on the side.