Heirloom Tomato Salad With Buffalo Mozzarella And Toasted Pine Nuts
Heirloom Tomato Salad With Buffalo Mozzarella And Toasted Pine Nuts
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.