Richfield Farm Heirloom Tomato Salad Recipe
burrata, basil mint pesto, toasted pinenuts parmigiano frico, spicy tomato oil
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Ingredients
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Salad Base
Pesto
Frico
Spicy Tomato Oil
Method
Salad Preparation
- 1
Prepare Heirloom Tomatoes
Wash and slice the heirloom tomatoes into thick rounds and arrange them on a serving platter.
- 2
Add Burrata
Tear the burrata cheese into pieces and place them on top of the sliced tomatoes.
Pesto Preparation
- 3
Blend Ingredients
In a food processor, combine the basil leaves, mint leaves, pine nuts, garlic, and salt. Pulse until finely chopped.
- 4
Add Olive Oil and Cheese
With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Add the grated Parmesan cheese and blend until combined. Season with black pepper.
Frico Preparation
- 5
Prepare Oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 6
Make Frico
Place small mounds of grated Parmesan cheese on the baking sheet, flattening them slightly. Bake for 5-7 minutes or until golden and crispy. Let cool, then remove from the parchment.
Spicy Tomato Oil Preparation
- 7
Cook Spicy Tomato Oil
In a small saucepan, combine the cherry tomatoes, red pepper flakes, olive oil, and salt. Cook over medium heat for 10 minutes, allowing the tomatoes to soften and release their juices.
- 8
Cool Oil
Remove from heat and let cool slightly before using.
Assembly
- 9
Add Pesto
Drizzle the pesto over the heirloom tomatoes and burrata.
- 10
Add Frico
Sprinkle the frico pieces over the top for added crunch.
- 11
Drizzle Spicy Tomato Oil
Finally, drizzle the spicy tomato oil over the entire salad before serving.
