Heirloom Tomato Salad with Buffalo Mozzarella and Toasted Pine Nuts

Staff Writer
Heirloom Tomato Salad with Buffalo Mozzarella and Toasted Pine Nuts
Daniel Humm

Heirloom Tomato Salad

Chef Daniel Humm creates a fancy version of this salad at his award-winning restaurant Eleven Madison Park, but this recipe dresses it down to make it easy for you to serve at your next summer gathering.

8
Servings
584
Calories Per Serving
Deliver Ingredients

Notes

This recipe was adapted from the "On the Road" picnic menu created by Mercedes-Benz and James Beard Award-winning chef Daniel Humm of Eleven Madison Park. Inspired by the new 2013 SL Roadster, Humm’s menu offers a unique selection of innovative recipes to accompany drivers as they hit the open road.

Ingredients

  • 10 Ounces buffalo mozzarella
  • 2 large red heirloom tomatoes
  • 2 large yellow heirloom tomatoes
  • 2 large green heirloom tomatoes
  • 1 1/2 Cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 Cup white balsamic vinegar
  • 1 1/2 Teaspoon salt, plus extra to taste
  • 1/2 Cup pine nuts
  • 1/4 Cup grated Parmesan cheese, plus extra for garnish
  • 1 1/2 Teaspoon minced garlic
  • 8 leaves basil

Directions

Gently cut the buffalo mozzarella and heirloom tomatoes into ½-inch pieces and place in a large bowl. Set aside.

To make the vinaigrette, whisk together the 1 1/2 cup of extra-virgin olive oil, the vinegar, and the 1 1/2 teaspoon of salt. Reserve 1/4 cup for the salad, and store and refrigerate the rest for later use. 

In a sauté or frying pan over low heat, lightly toast the minced garlic and pine nuts in the 2 tablespoons of olive oil. Continue to stir the garlic and nuts so that they toast evenly and do not burn. When done, remove from heat and pour into a glass mixing bowl immediately. Toss the pine nuts with the grated Parmesan cheese and a few pinches of sea salt. Add the pine nut mixture to the tomatoes and mozzarella and then toss with the white balsamic vinaigrette. Garnish with fresh basil leaves and serve.

 

Heirloom Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Heirloom Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
58g
89%
Sugar
6g
N/A
Saturated Fat
11g
56%
Cholesterol
28mg
9%
Protein
10g
20%
Carbs
9g
3%
Vitamin A
107µg
12%
Vitamin B12
0.8µg
13.5%
Vitamin B6
0.1mg
5.4%
Vitamin C
14mg
23%
Vitamin D
0.1µg
N/A
Vitamin E
8mg
38%
Vitamin K
42µg
52%
Calcium
197mg
20%
Fiber
2g
6%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
1mg
7%
Magnesium
42mg
10%
Monounsaturated
36g
N/A
Niacin (B3)
1mg
5%
Phosphorus
202mg
29%
Polyunsaturated
8g
N/A
Potassium
336mg
10%
Riboflavin (B2)
0.1mg
8.2%
Sodium
476mg
20%
Zinc
2mg
12%

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