Heirloom Tomato & Stracciatella Salad Recipe

Name: Jump Restaurants Heirloom Tomato & Stracciatella Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups Heirloom tomatoes; 1 cup Stracciatella cheese; 1 cup Fresh basil leaves; 1 tsp Espelette pepper; 2 tbs Honey; 4 slices Potato bread; 2 tbs Olive oil; 1 tsp Salt; 2 cups Fresh basil; 1 cup Parmesan cheese; 1 tbs Pine nuts; 2 cloves Garlic; 1 cup Olive oil; 1 tsp Salt

Inspired by Jump Restaurant

Time30m

Serves4

Espelette honey, potato bread croutons, pesto

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Ingredients

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Salad Ingredients

4 cups Heirloom tomatoes

1 cup Stracciatella cheese

1 cup Fresh basil leaves

1 tsp espelette pepper

2 tbs Honey

Crouton Ingredients

4 slices Potato bread

2 tbs olive oil

1 tsp Celtic sea salt

Pesto Ingredients

2 cups Fresh basil

1 cup Parmesan cheese

1 tbs Pine nuts

2 cloves Garlic

1 cup olive oil

1 tsp Celtic sea salt

Method

Preparation

Make the Croutons

Preheat the oven to 375°F (190°C). Cut the potato bread into cubes and toss with olive oil and salt. Spread on a baking sheet and bake for about 15 minutes or until golden brown.

Prepare the Pesto

In a food processor, combine fresh basil, Parmesan cheese, pine nuts, garlic, and salt. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth and creamy.

Assemble the Salad

In a large bowl, combine the heirloom tomatoes, stracciatella cheese, and Espelette pepper. Drizzle with honey and toss gently.

Serving

Combine and Serve

Top the salad with croutons and dollops of pesto. Serve immediately.