Heirloom Tomato Salad With Buffalo Mozzarella And Toasted Pine Nuts

Name: Heirloom Tomato Salad With Buffalo Mozzarella And Toasted Pine Nuts
Ingredients: 10 ounce 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

Daniel Humm|Aug. 23, 2012 12:53 pm EST

4 (1 ratings)

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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.

Servings

8

Ingredients

10 ounce 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.