Heirloom Tomato Salad Recipe
braised peppers / burrata cheese / crispy quinoa
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Ingredients
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Salad Base
Crispy Quinoa
Dressing
Method
Prepare Crispy Quinoa
- 1
Rinse and Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Crisp the Quinoa
After the quinoa has rested, fluff it with a fork. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the cooked quinoa, season with 1 tsp of salt and 1 tsp of pepper, and cook for about 5-7 minutes, stirring occasionally until crispy and golden. Set aside to cool.
Prepare Salad Base
- 3
Chop Heirloom Tomatoes and Braised Peppers
Chop 4 cups of heirloom tomatoes into bite-sized pieces. If using jarred braised peppers, drain and chop 1 cup into small pieces.
- 4
Prepare Burrata and Basil
Tear or cut 8 oz of burrata cheese into smaller pieces. Rinse and pat dry 1 cup of fresh basil leaves.
Make the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of honey. Season with salt and pepper to taste.
Assemble the Salad
- 6
Combine Ingredients
In a large serving bowl, combine the chopped heirloom tomatoes, braised peppers, and fresh basil leaves. Drizzle the dressing over the salad and toss gently to combine.
- 7
Add Burrata and Quinoa
Top the salad with the pieces of burrata cheese and sprinkle the crispy quinoa on top for added texture.
