Heirloom Tomatoes Recipe

Toast nuts

Place pine nuts or walnut pieces in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

Blend pesto

In a food processor, combine 2 cups basil leaves, parsley (if using), cooled toasted nuts, grated cheese, 1 clove garlic, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse to coarsely chop, then with the processor running slowly stream in 1/4 cup extra-virgin olive oil until a smooth-but-slightly-textured paste forms. Taste and adjust seasoning.

Heat 1 teaspoon olive oil in a small nonstick skillet over medium-high. Add pepperoni slices in a single layer (work in batches if necessary). Cook until edges curl slightly and centers darken, about 30–60 seconds per side. Remove to a paper towel-lined plate to drain. This step crisps the pepperoni and mellows the grease.

Prepare tomatoes and mozzarella: Pat tomatoes dry. Slice each heirloom tomato into 1/4- to 1/2-inch thick round or wedge slices depending on size. Drain and tear or slice the mozzarella into pieces roughly the same size as the tomato slices.

Plate: On a large platter or individual plates, arrange tomato slices in a single layer or slightly overlapping. Tuck mozzarella pieces between tomato slices so each portion has both.

Add pesto and oil: Dollop about 1 to 1 1/2 tablespoons of the homemade pesto over the tomatoes and mozzarella, distributing evenly. Drizzle the 3 tablespoons extra-virgin olive oil over the entire platter.

Season: Sprinkle the 1 teaspoon sea salt evenly and the 1 teaspoon freshly ground black pepper over the salad. If using, drizzle 2 tablespoons balsamic glaze in a thin zigzag across the platter for sweet-tangy contrast.

Add pepperoni and garnish: Scatter the crisped pepperoni slices over the salad. Finish with microgreens or baby arugula and toasted pine nuts if using.

Serve: Let the assembled salad sit 5 minutes at room temperature to allow flavors to meld, then serve with extra pesto and crusty bread on the side if desired.