Heirloom Tomato Salad

Shop your farmers’ market for a variety of heirloom tomatoes from Yellow Pear to Green Zebra, Cherokee Purple, and Red Brandy wine to add color and flavor to your plate. Gremolata is a classic Italian herb condiment; we’ve added pine nuts to ours to give it some buttery, crunchy texture. Burrata is a fresh Italian cheese made of mozzarella on the outside and cream on the inside; the cream flows out when sliced, further elevating this Hell’s Kitchen take on the classic tomato mozzarella basil caprese salad. Each salad is topped with pickled red pearl onions for a final sourtangy burst of flavor.

Heirloom Tomato Salad with Burrata, Pine nuts Gremolata, and Picked Red Pearl Onions
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  1. 3 tablespoons pine nuts, toasted and chopped
  2. Zest of ½ lemon
  3. 3 tablespoons chopped basil
  4. Kosher salt and freshly ground black pepper
  5. ½ tablespoon olive oil
  1. 20 red pearl onions
  2. ½ cup champagne vinegar
  3. ½ cup red wine vinegar
  4. ½ cup water
  5. ½ cup sugar
  6. 1 tablespoon kosher salt
  7. 1 ½ tablespoons mustard seeds
  8. 1 teaspoon whole peppercorns
  9. ½ teaspoon coriander seeds
  10. 1 bay leaf
  11. Pinch red pepper flakes
  1. ⅛ Cup balsamic vinegar
  2. ½ shallot, minced
  3. ⅓ Cup extra virgin olive oil
  4. Kosher salt and freshly ground black pepper
  5. 4 heirloom tomatoes (red, green, or yellow), each cut into 4 wedges
  6. 2 rounds Burrata cheese
  1. Place the pine nuts, lemon zest, and basil in a small bowl. Add salt and pepper to taste.
  2. Stir in olive oil, mixing until all ingredients are well incorporated, and set aside.
  1. Bring a large saucepan of salted water to a boil.
  2. Add the pearl onions and blanch for 1 minute.
  3. Run under cold water to cool, then peel the pearl onions and transfer them to a bowl.
  4. Combine the vinegars, water, sugar, salt, mustard seeds, peppercorns, coriander seeds, bay leaf, and red pepper flakes in small saucepan and bring to boil.
  5. Strain the vinegar mixture over the onions and weigh them down with a small plate; all of the onions should be submerged in the liquid.
  6. Set aside to cool.
  1. Place the vinegar and minced shallot in a small bowl. Whisk in the olive oil, taste for seasoning, and set aside.
  2. If the vinaigrette is too thick, add a teaspoon of water at a time until it reaches desired consistency.
  1. Place ½ of a burrata round in the center of each plate. Surround with tomato wedges. Drizzle the tomatoes with the gremolata and balsamic vinaigrette. Garnish with 4 pickled red pearl onions.
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The Hell’s Kitchen Cookbook: Recipes from the Kitchen