Taste of the Ranch Recipes, Part 3: Margherita Salad



We miss you all, but are still pleased to find an alternative way to share our Taste of the Ranch spring event with everone! Although it will be virtual this year, we promise the same fun - just in a different way...


Every Sunday for the rest of June, we'll taste two wines, share pairings, listen to music and follow Lucy (our official vineyard tour guide) through her favorite Shake Ridge Ranch trails.


Our final Taste of the Ranch is June 28th at 5pm. We'll taste our 2019 Greco di Oro and 2013 Shake Ridge Red. For you foodies, Chef Justin has put together recipes for you to enjoy with our wines.


We're offering a special wine pack for the event that includes Justin's recipes. Click here for our special wine offer...



Ingredients

2 ½ pounds mixed tomatoes, cut into bite-size pieces

6 cups large torn bread cubes, like ciabatta, sourdough, Andreas’ olive bread

10 tbsp extra virgin olive oil

1 shallot, minced

2 garlic cloves, minced

½ tsp dijon mustard

2 tbsp red or white wine vinegar

½ cup basil leaves, roughly torn

½ pound small, mozzarella balls, halved


Instructions

  • Toss half tomatoes with 1 tbsp olive oil and place on pan for roasting. Add bread to the pan and roast for 20 minutes.

  • Meanwhile, slightly salt remaining tomatoes in a colander, collecting the liquid with a bowl underneath for a vinaigrette.

  • Using the reserved tomato juice, add shallot, garlic, mustard and vinegar. Combine and slowly whisk in olive oil to make a vinaigrette.

  • Toss the roasted tomatoes, salted tomatoes, crispy bread, mozzarella and vinaigrette together.

  • Top with black pepper and torn basil. Enjoy!


Where’s the meat?

Herb roast chicken or pork and top with a peach glaze!


Can I kebab?

Use cherry tomatoes and drizzle with vinaigrette after grilling!


Even less?

Eat a tomato.


This is a combination of two classic summer salads; the Panzanella, and the Caprese. Pairing a dish with both a white wine and a red wine is slightly difficult so let’s examine what makes these wines unique. Both wines have refreshing acidity so we have introduced vine-ripe tomatoes. Greco di Oro is not a soft wine but one with a mouthful of structure that lingers on the palette. The structure of the Shake Ridge Red comes from its prickly tannins. Three ingredients in our salad play off the structure of these wines in different ways; bread, mozzarella, and olive oil Bread is rich and earthy, complementing the white and calming the red. The bracing acidity of the Greco cuts through the creamy mozzarella while the mozzarella calms the tannins of the SRR Red. Finally, the olive oil is briny like Greco and nutty like the oak used in the SRR Red. An overzealous explanation for a simply delicious summer salad!



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