We often serve versions of this salad at Coast. My father always makes versions of these and refuses to set the table with a fork when he serves them. After marinating the sweet summer tomatoes and other veggies release their juice, making this salad-soup hybrid the perfect dish for a hot day, especially with a chunk of good bread. Feel free to substitute your favorite ingredients; when we make this, they almost always vary, depending on what is available at the market.
3 large heirloom tomatoes, chopped small
1 pint cherry tomatoes, sliced in half
1 medium red onion, chopped small
3 Hungarian wax peppers, chopped small
2 pints cremini or button mushrooms, quartered
12 ounces Monterey jack cheese, chopped small (or use your favorite medium firm cheese)
10–12 ounces dry-cured chorizo or any smoked or paprika salami, chopped small
FOR THE DRESSING
1 cup extra virgin olive oil
½ cup red wine vinegar
1 tablespoon spicy Hungarian paprika powder
1 tablespoon ground black pepper
2 tablespoons parsley leaves, torn
2 tablespoons fresh marjoram leaves
2 tablespoons chopped dill
1–1½ tablespoons sea salt
Finely chop heirloom tomatoes, onion and pepper, being careful to save the tomato juice.
Whisk dressing ingredients together with reserved tomato juice. Add chopped tomatoes, onion, peppers, halved cherry tomatoes and mushrooms. Allow to marinate covered in the refrigerator for at least 1 hour.
Stir in chopped cheese and dry-cured meat before serving. Serves 4–6.
About the author
Nick Balla is executive chef at Coast Big Sur
