Jul 14 2026
Restaurants›Fox & The Knife›Insalata Pomodoro Recipe

Insalata Pomodoro Recipe

Inspired by Fox & The Knife
Time30m
Serves4

* chili vinaigrette, crispy pepitas, opal basil

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Ingredients

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Salad Base

Chili Vinaigrette

Crispy Pepitas

Method

Preparation of Salad Base

  1. 1

    Prepare Tomatoes

    Wash the ripe tomatoes, remove the stems, and cut them into bite-sized pieces. Place them in a large mixing bowl.

  2. 2

    Add Basil

    Tear the opal basil leaves into smaller pieces and add them to the bowl with the tomatoes.

Chili Vinaigrette

  1. 3

    Combine Ingredients

    In a small bowl, whisk together the olive oil, red wine vinegar, chili flakes, minced garlic, salt, and black pepper until well combined.

Crispy Pepitas

  1. 4

    Toast Pepitas

    In a skillet over medium heat, add the olive oil and pepitas. Season with salt and cook, stirring occasionally, until the pepitas are golden brown and start to pop, about 5-7 minutes. Remove from heat and let cool.

Assembly

  1. 5

    Combine Salad

    Drizzle the chili vinaigrette over the tomatoes and basil. Toss gently to combine.

  2. 6

    Add Pepitas

    Sprinkle the crispy pepitas over the top of the salad for garnish and added crunch.

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