Coeur de Boeuf, originated from Italy, commonly known as ‘ox-hearts’, is known for its meaty, fleshy texture and fruity taste, and, of course, for its beautiful unusual shape. These 'old-fashioned' tomatoes are beautifully ribbed and ripen from the inside out, turning from green to orange into a deep red. Perfect for pastas and sauces and just superb in salads with fresh herbs and cheese.
- Arrange the tomato slices on a platter.
- Scatter black olive rings and cilantro leaves over tomato slices.
- Sprinkle with cracked green pepper and salt. Drizzle the salad with balsamico cream and argan oil.