Volare's Mediterranean Tomato Salad gives a zing to summer toma - WDRB 41 Louisville News

Volare's Mediterranean Tomato Salad gives a zing to summer tomatoes

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LOUISVILLE, Ky. (WDRB) --  August is heaven for tomato lovers.  This is the time of year, when ripe tomatoes are at their best straight off the vine.  Volare Ristorante Executive Chef Josh Moore grows many of the tomatoes they use at the restaurant at his farm. And he has just the recipe to make the most of summer's bounty.

Volare's Mediterranean Tomato Salad

Serves 8

6 pounds assorted heirloom tomatoes (Cherokee purple, Italian ice, Evergreen, Brandywine, Valencia, Green Zebra, Sungold, and Mister Stripey)  
2 pounds cucumbers
1 large red onion
1 ounce fresh basil
8 ounces crumbled feta cheese
2 cups red wine vinaigrette

Dice tomatoes 1" plus, slice cucumbers, julienne red onion, and chiffonade basil then place into a medium bowl.  
Add feta, vinaigrette, and toss.  
Serve in chilled bowl.

Red Wine Vinaigrette

1 cup EVOO
? cup red wine vinegar
1 tbs balsamic vinegar
1 tsp Dijon mustard
3 minced garlic cloves
? tsp herbs de Provence
2 tbs  chopped basil
1 tbs chopped Italian parsley
? cup granulated sugar
Salt and pepper to taste

Combine all ingredients except for extra virgin olive oil in a food processor. Pulse until pureed. Add extra virgin olive oil slowly to emulsify.

Volare Ristorante
2300 Frankfort Avenue
Louisville, KY 40206

Year-Round Indoor and outdoor seating is available.

About Chef Josh Moore:

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

Volare Ristorante on Facebook on Twitter.

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