Tomato Salad

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Caprese gone weird.

This dish was part of a breakfast during a three day, breakfast and lunch catering event.
Recipe is by Chef Omri Aflalo. But honestly, I made so many changes and substitutions that it’s really not his fault. (Also, sadly, I did not make the mozzarella from scratch.)

Here’s what my notes of Omri’s dictated recipe read: “dehydrate 25g olives, blend w/75g olive oil, spread on the plate. mozz / burrata / fontina (pick one). cherry tomatoes, confit: oil to 175, add & turn off heat.  heirloom, fresh. heirloom, blanched.  hazelnut vinagrette.”

And… here’s what I ended up with. I tried to dehydrate olives to make the paste, but it didn’t turn out right, so I abandoned that part, and just drizzled the olive oil and ground oilves onto the mozzarella.

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For the salad I used shaved olives over the top instead. I forgot to confit the cherry tomatoes, so I oven roasted them instead. And, I totally spaced on the blanched heirlooms, and only had the fresh ones. And so, I ended up with this.

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Tomato Salad
2 heirloom tomatoes
fresh mozzarella
1 dozen cherry tomatoes
1/4 C black olives, thinly shaved

For the hazelnut dressing:
1/4 C hazelnuts, toasted, then dried at 150 degrees until crunchy
1 shallot
3/4 C hazelnut oil
1/4 C vinegar
1 tsp dijon mustard

Blend all dressing ingredients together, season with salt, pepper, and lemon juice as needed.
Halve the cherry tomatoes, place them face up on a lined baking sheet, and roast at 275 for 1 hour, or longer if you remember to do them in advance. You could even sun-dry them if you wanted.

Season the mozzarella with salt, pepper, and olive oil. Slice the heirloom tomatoes into thick slices and place on a serving plate. Coat generously with the hazelnut dressing. Top each with a slice of mozzarella, shaved olives, and a cherry tomato half.

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