This week I had dinner with a friend at a great seafood restaurant. In a quest to get as many tomatoes as possible into my diet, I ordered the unique tomato salad as a first course to my all-you-can-eat Florida stone crab claws. The interesting mix of ingredients made for a delicious salad. Of course I had to attempt to make it myself and add it to my entertaining repertoire. As it turns out, this yummy concoction is very easy to recreate at home.For two servings, start with a blemish free beefsteak tomato. Using a small melon baller, scoop out the steam area. Slice the tomato horizontally and place each half cut side up on a plate. Pour a generous amount of buttermilk ranch dressing on each tomato half, spilling just a bit on the plate around the tomato.
Peel a red onion and cut in half. With a mandoline or very sharp knife, shave slices of onion and lay on top of each tomato half. Sprinkle crisp bacon pieces and fresh chopped dill over the face of the tomato, spilling some of both onto the plate. Shave Parmesan cheese over tomato for a finishing touch. Serve with freshly cracked black pepper. The presentation of this salad of complex flavors is a wonderful start to any dinner party!
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