Heirloom Tomato Salad
Served with stracciatella, basil pesto, aged balsamic.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
While the dish itself is a relatively modern creation, its components have deep roots in Italian culinary history. Tomatoes, though originating in South America, became a staple in Italian cuisine from the 16th century onwards. Basil pesto is a classic Ligurian sauce with origins tracing back centuries. Balsamic vinegar has been produced in Modena and Reggio Emilia since the Middle Ages. Stracciatella, a relatively recent addition, builds upon the long history of Italian cheesemaking.
This salad celebrates the bounty of fresh, high-quality ingredients and embodies the Italian appreciation for simple, flavorful dishes meant to be shared and enjoyed in good company.
Seasonality
The dish is best enjoyed during the summer months when heirloom tomatoes are at their peak ripeness and flavor. It showcases seasonal ingredients, highlighting the Italian emphasis on freshness.
Simplicity
The recipe is relatively simple, focusing on the quality of the ingredients rather than complex preparation. This reflects the Italian culinary philosophy of letting the natural flavors shine.
Sharing and Community
Like many Italian dishes, this salad is often served as an antipasto or side dish, meant to be shared among friends and family, fostering a sense of community and togetherness.
This salad offers a vibrant combination of sweet, tangy, creamy, and herbaceous flavors.
The sweetness and acidity of the heirloom tomatoes provide a refreshing base. Stracciatella cheese contributes a creamy, milky richness. Basil pesto adds a herbaceous, slightly garlicky, and nutty flavor profile. Aged balsamic vinegar delivers a complex, sweet, and tangy counterpoint, enhancing the other ingredients with its concentrated flavor.
Tomato Selection
Use a variety of heirloom tomatoes with different colors, shapes, and flavors for a more visually appealing and complex taste experience. Ripe, but firm, tomatoes are ideal.
Stracciatella Quality
Opt for high-quality stracciatella cheese, preferably made with buffalo milk, for the best flavor and texture. Freshness is key.
Pesto Preparation
Homemade pesto will always surpass store-bought in flavor. Use fresh basil, pine nuts, garlic, Parmesan cheese, Pecorino Romano, and high-quality olive oil.
Balsamic Selection
Aged balsamic vinegar is crucial for the characteristic depth of flavor. Look for balsamic vinegar that has been aged for at least 12 years for the most complex and nuanced taste.
Salt and Pepper
Season generously with sea salt and freshly ground black pepper to enhance the natural flavors of the ingredients.
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