Farmer’s Market Tomato Salad with Orange Zest Crackers

Jill Ogorsolka, of Trumpet Vine Catering, provided this delicious summer recipe. The sweetness and acidity of the tomatoes make it a wonderful pairing for the Grenache Blanc

Serves: 4


  • ½ cup unbleached all purpose flour
  • ½ tsp coarsely ground black pepper
  • 1 tsp freshly grated orange rind
  • 2 tbsps cold unsalted butter, cut into small pieces
  • 1 tbsp sour cream
  • 1 ½ tsps fresh orange juice
  • coarse salt
  • 3 Farmer’s Market tomatoes, medium sized, multi-colored if possible
  • 5 tbsps crème fraiche
  • 1 tbsp basil, thinly sliced
  • 4 tbsps Pasolivo Orange Olive Oil
  • Freshly cracked peppers and kosher salt to taste


  • Preheat oven to 400 degrees F.
  • Blend the fl our, pepper, orange rind and butter until the mixture resembles meal, add the sour cream and the orange juice and combine, adding 1 teaspoon of water if necessary, until it just forms a dough.
  • Gather the dough into a ball and chill it, wrapped in plastic, for about 15 minutes.
  • Roll out the dough 1/16 inch thick on a lightly floured surface and with a 2-inch round cutter cut out 16 rounds.
  • Place rounds on an ungreased cookie sheet, sprinkle with coarse salt and bake for 12 minutes, or until they are golden. Transfer crackers to a rack and cool for 5 minutes
  • For the salad, slice tomatoes ¼ inch thick and fan onto serving platter.
  • Sprinkle with salt and pepper to taste.
  • Spread crème fraiche over tomatoes.
  • Drizzle olive oil over tomatoes and crème fraiche and spread basil over the top.
  • Serve with the Orange Crackers.

Pairs With: Grenache Blanc