THIS SALAD SHOWS OFF PERFECTLY RIPE TOMATOES and creamy cheese curds. Cheese curds are a type of fresh cheese that remains when the whey is drained. The curds are compressed, cut into loaves, and then milled into larger curds. The reduced tomato liquid adds to the salad’s savory flavor without creating excess liquid in the bowl, preventing the salad from getting soggy. Skip this recipe if tomatoes aren’t in season; only the ripest summer tomatoes will do.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Place the tomatoes in a large bowl. Add the salt, toss, and let rest for 5 minutes.
Step 2
Drain the tomato liquid from the tomatoes into a small, nonreactive saucepan (see Note, page 28). Cook the liquid slowly over medium heat until reduced by half, about 15 minutes. Set the liquid aside in a small bowl to cool to room temperature.
Step 3
Add the croutons, reduced tomato liquid, cilantro, chives, avocado, cheese curds, olive oil, vinegar, and black pepper to the tomatoes and gently toss. Let stand for 3 minutes and then toss again.
Step 4
Serve at room temperature.
Make Ahead
Step 5
The salad will keep, covered, for up to 2 days in the refrigerator; add the avocado just before serving.
