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  • 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, 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
  • ¼ cup red wine vinegar
  • 1 tbs balsamic vinegar
  • 1 tsp Dijon mustard
  • 3 minced garlic cloves
  • ½ tsp herbs de Provence
  • 2 tbs chopped basil
  • 1 tbs chopped Italian parsley
  • ¼ 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.

  • Submitted By
  • Joshua Moore
  • Managing Partner
  • Executive Chef/ Pastry Chef
  • Volare Ristorante



Volare Italian Ristorante
2300 Frankfort Avenue • Louisville, KY 40206
502.894.4446
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