Heirloom Tomato Salad with Hibiscus Vinegar

Heirloom Tomato Salad with Hibiscus Vinegar
Hibiscus Flower Vinegar is a lusciously sweet vinegar, naturally colored and flavored with the tang of hibiscus flowers. This wonderfully refreshing vinegar is made of dried hibiscus flowers, infused directly into sweet/tart white balsamic vinegar. In fact, each bottle still contains a handful of dusky red hibiscus blossoms gently floating inside. Try it drizzled over fresh strawberries, melons or peaches; splash over grilled asparagus or roasted beets and sprinkle with sea salt; add to diced mangoes, red onion, serrano chile and cilantro for a fresh salsa; combine with nut oil for a dressing of greens, avocado, jicama and citrus slices.

2 – 3 large, ripe heirloom tomatoes
12 white anchovy fillets
1/4 cup Thai basil leaves, washed & stemmed
1 medium shallot, peeled and thinly sliced
8 oz fresh goat cheese
1/4 cup Hibiscus vinegar
2 Tbsp Extra Virgin Olive Oil, or to taste
Freshly ground black pepper
Sea salt to taste



Slice the tomatoes thickly and arrange on plates. Slice the goat cheese into 8 equal rounds and place 4 on each plate.


Coil 1 anchovy fillet atop each goat cheese round. Cross 2 anchovy fillets in the middle of the plate. Scatter the basil leaves and shallot rings evenly over the tomatoes. Generously top with freshly ground black pepper and sea salt. Drizzle the vinegar over all, then do the same with the olive oil.


Allow to stand at room temperature for 15 – 20 minutes to allow the flavors to meld.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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