TOMATO GLOW UP
Make your tomatoes hit differently all summer long
I’ve made hundreds of Caprese and Panzanella Salads in my career and at home. They are crowd pleasers and classics for a reason. Like any recipe or dish I am always trying to find ways to add texture and flavor to enhance my favorite fruit with ingredients that inspire me “in the moment” at the market. I never like to waste good product, so this is also ideal for making croutons from your ‘day old’ bread.
DAVID’S TOMATO & MOZZARELLA SALAD
Feeds 4-6 people
Salad Ingredients:
6 large Heirloom tomatoes (variety of colors), chopped in quarters
1 bunch Fresh basil
1/2 loaf Ciabatta (I love Jane), cubed and toasted (or use your day old bread!)
8 oz Mozzarella di Bufala, whole
1/4 cup Pistachios, shelled and chopped
Red chili flake
Kosher Salt
Cracked black pepper
Extra virgin olive oil
Aceto balsamico vinegar
Heat saute pan on medium high heat. Add olive oil to coat the bottom of the pan. Add cubed ciabatta and toast to golden brown. Keep your eye on the bread—it will brown fast. Remove and place on paper towel. Season with salt and pepper immediately. Set aside.
Slice and quarter tomatoes and arrange on large plate or bowl. Nestle in croutons between the tomatoes. Tear the mozzarella with your hands and place randomly on the tomatoes and croutons.
Sprinkle red pepper flakes and pistachios. Season with salt and pepper to taste.
Drizzle a healthy amount of olive oil on the salad.
Garnish with whole basil leaves and finish with balsamic. Taste. Add seasoning if needed.
Serve immediately. Enjoy!
David
