RECIPE: Automatic’s Heirloom Tomato Salad with Charred Basil-Sherry Vinaigrette
This recipe layers heirloom tomatoes with tangy goat cheese and a perfectly crisp benne seed cracker for a fresh, flavorful bite that feels elegant yet effortless. It's a beautiful way to celebrate tomato season! Image: Automatic Seafood and Oysters
This heirloom tomato recipe comes to us from the chefs at Automatic Seafood and Oysters in Birmingham, AL. Enjoy!
Heirloom Tomato with Aged Goat Cheese, Benne Seed Crisp & Charred Basil-Sherry Vinaigrette
Ingredients
- 3-4 heirloom tomatoes medium, mixed colors
- 1 bunch fresh basil
- 1 small shallot
- 1 clove garlic
- 1 lemon
- 4 oz aged goat cheese or regular chèvre
- 3 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/3 cup olive oil plus more for charring basil
- 1/4 cup benne seeds (or toasted sesame seeds) Tip: Sesame seeds can sub for benne seeds 1:1.
- 1/4 cup rice flour
- 1 egg white
- Kosher salt and fresh cracked black pepper
Instructions
Benne Seed Crisp
- Preheat oven to 325°F.
- Mix 1/4 cup benne seeds, 1/4 cup rice flour, 1/4 tsp salt, and 1 egg white in a bowl until it forms a loose paste.
- Spread the mixture thinly on a parchment-lined baking sheet.
- Bake for 8–10 minutes, or until golden and crisp.
- Let cool completely, then break into shards. (Crisp should be whisper-thin — like a seed lace.)
Charred Basil-Sherry Vinaigrette
- In a small pan, heat 1 tbsp olive oil over medium-high.
- Add 1/2 cup packed basil leaves and quickly char until just crisp, 20–30 seconds. Remove and cool.
- In a blender, combine charred basil, 3 tbsp sherry vinegar, 1 tsp Dijon, 1/2 tsp honey, 1 shallot, 1 garlic clove, zest and juice of 1/2 lemon, 1/3 cup olive oil, salt, and pepper.
- Blend until smooth. Adjust seasoning.
- Optional: Add 1 anchovy or a dash of Worcestershire for umami.
Plating
- Slice tomatoes into thick rounds or wedges. Season with salt and rest 5 minutes.
- Spoon or pipe dollops of goat cheese across plate.
- Arrange tomatoes and tuck in shards of benne crisp.
- Drizzle with vinaigrette before serving.
- Finish with cracked black pepper, flaky salt, or microgreens if desired.
- Optional garnish: Micro basil, edible flowers, or crushed benne crisp.
Nutrition
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2 thoughts on “RECIPE: Automatic’s Heirloom Tomato Salad with Charred Basil-Sherry Vinaigrette”
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I love this recipe for summer!
Crunchy and delicious