We really think this Charred Heirloom Tomato and Mozzarella Salad deserves its own holiday. Seriously: shouldn’t tomato season be at least as big as Christmas? Every perfectly ripe heirloom tomato looks as pretty as a present, and a clutch of them in various colors is a feast for the eyes. And the taste? When a great tomato’s symphony of sweetness and acidity and minerality plays across the palate … that’s amore! Chef Kevin intensifies the flavors with a quick char on the grill, and brings in the fresh, bitter notes of endive and radicchio to make this salad entrée-worthy. You could head to your local deli that knows their way around Italian cheeses for fresh mozzarella. Then, seek out a family-owned farm to find oh-so-fresh summer tomatoes for this salad recipe.
Tips for Charring Tomatoes
Charring tomatoes is a simple technique that gives you the one chance to burn food on purpose. The key is to apply high heat directly to the tomato’s surface. You can do this on a grill, under a broiler, or in a searing-hot cast iron skillet. The rapid exposure to high heat causes the sugars in the tomato to caramelize and the skin to blister, pop, and char while the inside stays juicy. Don’t overcrowd your cooking surface since this will steam the tomatoes instead of charring them. The most important part though is to resist the urge to move them too soon. If you allow your tomatoes to sit for a few minutes on one side, it’ll create those desirable dark spots.
Charred Heirloom Tomato and Mozzarella Salad
Description
Charring tomatoes completely changes your salad game.
Ingredients
- 4 buffalo mozzarella balls
- 5 heirloom tomatoes, large variety
- 1 radicchio head, quartered and leaves separated
- 2 Belgium endive heads, cut in half lengthwise, core removed, and leaves separated
- 1 cup baby greens
- 15 edible blossoms
- 1 tbsp chives, cut fine
- 2 oz sherry vinegar
- 4 oz extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Preheat grill to medium-high heat.
- Cut heirloom tomatoes in half and season with olive oil and pepper.
- Grill tomato cut side down until charred and the tomato begins to soften.
- Flip tomato and char for an additional 5 minutes. Remove from grill and allow to cool to room temperature.
- In a medium mixing bowl, combine radicchio leaves, endive leaves, sherry vinegar, olive oil and season with salt and black pepper. Mix to evenly dress the greens.
- Cut the cooled tomatoes into smaller bit size pieces. Be gentle, the tomato will be very tender. Season tomatoes with salt and black pepper.
- Evenly divide the greens onto each plate. Evenly arrange the cut tomatoes on top of the greens on each plate. Leave some space in between the tomato pieces.
- Drain any liquid off the mozzarella and break off bite size chunks and intermingle them within the tomatoes on each plate.
- Garnish each piece of mozzarella with a pinch of chives, salt and pepper.
- Arrange the blossoms around each plate to help add extra color and the sweet flavor of the nectar.
Recipe by Chef Kevin Hermann, 408 Heirloom
Styling by Keith Recker
Photography by Dave Bryce
Linens by Adiv Pure Nature
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