INGREDIENTS

Salad
  • Heirloom tomatoes, approximately 2 each from a variety of heirloom tomatoes (depending on size) such as Cherokee Purple, Anna Russian, Azoychka, Brandywine, Cherokee Chocolate, Cherokee Green, Dwarf Emerald Giant, Mexico Midget, Sun Gold
  • 30 ML Olive Oil
  • 12 Leaves Fresh Basil Leaves
  • 60 ML Tomato Water (see recipe below)
  • 4 Burratinis
  • Sea Salt
  • Cracked Black Pepper
Pine Nut, Basil and Arugula Pesto
  • 20 Grams Pine Nuts Lightly Toasted
  • 120 Grams Arugula Leaves
  • 40 Grams Basil Leaves
  • 40 Grams Grated Parmesan Cheese
  • 50 ML Olive Oil
  • 10 Grams Garlic
Dressing
  • 60 ML Olive oil

GUIDE / INSTRUCTIONS

Caprese Salad Recipe
Tomato Water
  • Blend the tomatoes with shallots, garlic, salt and the fresh basil.
  • Pour into a muslin cloth and drain overnight into a container
  • Gather up the tomato water from the muslin cloth. Pour the water into a bowl and adjust the seasoning.
  • Add a touch of the olive oil and mix lightly.
  • Slice the tomatoes and arrange on the Plate as the picture shows. There is no particular order for plating.
  • Drizzle the tomato water dressing onto the tomatoes and season with sea salt and cracked black pepper.
  • Remove the burratini from the water and pat dry with a dry cloth.
  • Place the burratini in the middle of the plate and spoon on the pesto.
Pesto
  • Lightly toast the pine nuts slowly without color and allow to cool.
  • Remove any thick stems from the basil leaves and place into a bowl
  • Pick the arugula and place into a tall glass jar
  • Add the smashed garlic
  • Add the toasted pine nuts
  • Add the grated Parmesan cheese
  • Add the olive oil

Using a stick blender pulp ingredients together, lift the hand blender up and down while blending. The pesto will come together to form a loose paste. If needed you can always add in more olive oil for a looser consistency. Season to taste. Spoon the pesto over the burratini, serve and enjoy!

This Caprese Salad Recipe is refreshing.

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