Justin Severino, the culinary creative of Morcilla and Salty Pork Bits, likes to share a meal with friends and family. The magic in the cooking joins the magic of laughter and conversation…and that’s how memories are made.

Ingredients

1 lb heirloom tomatoes, cut into 1-inch chunks
1 medium cucumber, sliced thin
8 oz roasted piquillo peppers 
1 shallot, peeled and sliced thin
2 garlic cloves, sliced thin
2 oz sherry vinegar
1 cup croutons or crostini
2 tbsp salt
4 oz olive oil

Instructions

In a large bowl mix all ingredients together except for the olive oil and refrigerate for four hours.

Blend on high until smooth and then slowly emulsify the olive oil into the blender.

Adjust seasoning with salt. Serve chilled.

RECIPE BY JUSTIN SEVERINO / STYLING BY RAFAEL VENCIO / PHOTOGRAPHY BY DAVE BRYCE

Try some other beautiful tomato recipes:

Roasted Cherry Tomato Bread

Heirloom Tomato and Goat Cheese Tart

Whipped Feta Dip with Blistered Tomatoes

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