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Heirloom Tomato Salad with Bocconcini, Basil, Aged Balsamic Vinegar and Olive Oil
Serves 6
Inspired by the traditional Insalate Caprese, this healthy salad uses locally produced, non-hybrid tomato varieties to add tremendous colour and flavour.
» 2 lb (1 kg) heirloom tomatoes
(mixed varieties)
» 3 x 2 oz (60 g) balls fresh bocconcini
(fresh baby mozzarella)
» 30 leaves fresh basil
» 2 tbsp (30 mL) chopped chives
» 6 tbsp (90 mL) aged balsamic vinegar
(minimum 10-year)
» 1/2 cup (60 mL) extra-virgin olive oil
» 2 tbsp (30 mL) fleur de sel
» several grindings of fresh black pepper
Slice, quarter or halve the different tomato varieties. This will add texture and visual appeal. On 6 small plates assemble tomatoes. Tear bocconcini cheese into small pieces and set on tomatoes, 1 oz (30 g) per plate. Add 5 fresh basil leaves per plate. Garnish each salad with a sprinkle of chopped chives, 1 tbsp balsamic vinegar and 2 tbsp olive oil, and season with fleur de sel and fresh pepper. Back |
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