Do you remember the last time you had a salad dressing that was not made with olive oil? "My family always used sunflower oil—not olive oil," says Jean-Georges Vongerichten, because sunflowers bloomed abundantly where he grew up in Alsace. The neutral oil has a way of making all the other flavors more vibrant. This zingy salad can be served year-round, though in winter you'll want to substitute grape tomatoes for the beefsteak here.Plus: More Vegetable Recipes and Tips

Jean-Georges Vongerichten
Jean-Georges Vongerichten
July 2005

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total:
15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the tomato slices on a platter and sprinkle lightly with salt and pepper. Mound the cheese on top and drizzle with the oil and vinegar. Garnish with the red onion and parsley and serve.

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Notes

Melfor vinegar, a typical Alsatian condiment seasoned with honey and infused with herbs, is available at melfor.com.

Serve With

In Alsace this salad is served with cold chunks of cervelas, a knockwurstlike sausage, but it's also delicious when cooked with grilled or roasted chicken, pork chops or steak.

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