Heirloom Tomato Salad
Pippin Hill Farm & Vineyards shares a summer tomato salad using homemade Honey Lemon Vinaigrette by Diego DeCorte at Elysium Honey Co.
- Yield
- 4 people
Ingredients
- 1 heirloom tomato
- 8 oz burrata cheese,, halved, cut side up (2 separate balls, 4 oz each)
- 1/2 English cucumber
- 4 leaves basil,, hand torn
- 2 oz honey lemon vinaigrette, (see Diego's attached recipe)
- 1 head endive lettuce,, chopped into 1-inch pieces
- 1 tsp honey
Method
- Begin by cutting your tomatoes into 1- to 1.5-inch sections. The goal here is to keep it rustic; the cuts should not be symmetrical.
- Cut the cucumber in half lengthwise, season with salt and pepper. Grill over direct heat for 3 minutes per side. Remove from the heat and allow to cool. Once cool, cut in mismatched pieces, about 1.5-inches wide.
- On the bottom of the plate, spoon a 3-inch circle of honey lemon vinaigrette. Top with a 2 oz half ball of burrata, cut side up. Surround the burrata with tomato sections, cucumber pieces and endive lettuce. Top with basil pieces and drizzle the entire dish with honey.