Heirloom tomato salad

Written By Alpana Singh

Featuring a white pesto balsamic vinaigrette…

It’s officially heirloom tomato season and we couldn’t pass up the opportunity to celebrate this glorious summer staple by featuring it on our latest dinner menu at Alpana. While the tomatoes are sweet and juicy on their own, I created this super-easy white balsamic vinaigrette to give a pop of acid and to make the dish a little more wine friendly. White balsamic is milder than its red counterpart which I find tends to overpower the flavor of many wines. If you can’t find white balsamic, apple cider vinegar makes a fine substitute. This recipe does call for pesto but if you have a nut allergy or don’t want to bother with buying extra ingredients, just add some minced fresh basil and it will be just as tasty. Lastly, we serve this at the restaurant with creamy burrata, a sprinkle of fresh basil and rustic sourdough bread to soak up all the tomato juices. A pro-tip would be to rub the bread with some garlic to add an extra layer of flavor. And if you’re looking for the perfect wine pairing, try something fresh and zippy like Albarino, Sauvignon Blanc, Gruner Veltliner or even a Provencale Rose.

WHITE BALSAMIC PESTO VINAIGRETTE

  • 1/2 cup white balsamic

  • 1/2 cup good olive oil

  • 1 shallot finely minced

  • 1 tablespoon honey

  • 1 teaspoon dijon mustard

  • 2 teaspoon pesto (store bought is fine)

  • 1 teaspoon dried oregano

  • 1/8 teaspoon kosher salt

In a medium size bowl, whisk together the white balsamic, honey and dijon mustard. Slowly drizzle in the olive oil until well emulsified. Add remaining ingredients and whisk together. Adjust seasoning as desired. Vinaigrette will keep for up to one week refrigerated and can also be used as a dressing for other salads or try it on oven roasted vegetables and potatoes. Makes about 1 cup vinaigrette.

ADDITIONAL INGREDIENTS

  • variety of heirloom tomatoes

  • kosher or flaky sea salt

  • fresh basil

  • burrata, feta or fresh mozzarella cheese

  • rustic bread brushed with olive oil and toasted

ASSEMBLY

Select a variety of heirloom tomatoes in different colors and sizes. This not only adds visual appeal but also enhances the range of flavors in your salad. Core the tomatoes and slice them into thick, juicy rounds. Arrange the tomatoes on a serving platter, slightly overlapping each other for artistic presentation. Add burrata, mozzarella or feta (if using). Sprinkle with flaky sea salt or kosher salt. Drizzle the entire plate with the vinaigrette and enjoy!

Alpana Singh
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