End of Summer Tomato Salad
End of Summer Tomato Salad is Served!
There’s no easier, simpler and more satisfying dish than a caprese salad. The best idea you can have is to turn up the summer volume and use the most fresh products you can get your hands on. Then elevate it all by adding a bright green basil oil. Dashing!
The key here is using the best quality ingredients you can find. They are the star of the show so hunt that quality burrata, ripe tomatoes and good olive oil down and let them shimmer and shine my friends. Making your own basil oil is so rewarding too: it’s easy, gorgeous and super fragrant. So if you want the full experience, don’t skip this step!
Special thanks to the greatest chef Maël Schamp for introducing me to this awesome dish.
Ingredients (for 2)
SALAD
400g heirloom tomatoes
2 burrata mozzarella’s
2 tbsp buckwheat groats
Microgreens / sprouts
Flaky sea salt
Black pepper
BASIL OIL
1 bunch of fresh basil (1 cup)
1/2 cup = 125 ml olive oil
How to
1.
Make the basil oil: have an ice bath ready by adding ice cubes to a small bowl and topping with water.
2.
Bring a small pot of water to a boil. Add basil and blanch for about 10 sec. Take them out quickly and add the leaves to the ice bath, cooling them down.
3.
Squeeze out the water and add leaves to a blender together with olive oil and a pinch of salt. Blend until smooth. Set aside for at least 15 min to let the fragrance develop throughout the oil. Then strain the oil through a sieve or leave as is if, speckled with basil.
4.
Make the salad: cut tomatoes in chunks and add to a bowl with some salt. Stand for 10 min
5.
Toast the buckwheat quickly for 3 min or until they smell toasty (don’t use oil)
6.
Divide tomatoes between plates, top with torn burrata chunks, drizzle with basil oil, add some black pepper, then the toasted buckwheat groats and some microgreens to finish it off.
