Heirloom Tomato Salad, Red Wine Vinaigrette, and Basil Seeds

Adapted by StarChefs.com
June 2011
Yield: 4 Servings


Basil Seeds
4 ounces basil seeds
4 ounces water
Red Wine Vinaigrette
2 tablespoons Dijon mustard
1 shallot, peeled and sliced
2 cloves garlic
2 tablespoons grilled onion rings
2 tablespoons garlic confit
5 sprigs thyme
5 sprigs parsley
5 sprigs oregano
1 teaspoon dried oregano
2 sprigs mint
1 cup red wine vinegar
Juice of 1 lemon
¼ cup ice water
2½ cups extra virgin olive oil
Salt and freshly ground black pepper to taste
Heirloom Tomato Salad
4 ounces heirloom tomatoes
2½ ounces cherry tomatoes
salt and freshly ground white pepper
To Assemble and Serve
1½ ounces Burrata cheese
½ ounce spicy basil leaves
1 ounce extra virgin olive oil
25 - year balsamic vinegar
fleur de sel


For the Basil Seeds:
Soak the basil seeds in the water until they absorb the water. They will become gelatinous.

For the Red Wine Vinaigrette:
Combine the Dijon mustard, shallot, garlic, grilled onion rings, garlic confit, thyme, parsley, fresh and dried oregano, mint, red wine vinegar, lemon juice, and ice water in a blender and purée until smooth. Emulsify the mixture with the olive oil. Season and adjust with water to a heavy cream consistency. Strain the mixture and readjust.

For the Heirloom Tomato Salad:
Cut the heirloom tomatoes into equal pieces. Cut the cherry tomatoes in half. Put the heirloom and cherry tomatoes in a mixing bowl. Season the tomatoes with salt and white pepper, and with 1½ ounces of the Red Wine Vinaigrette.

To Assemble and Serve:
Arrange the Heirloom Tomato Salad on a plate. Top the tomatoes with the Burrata cheese and the basil leaves. Garnish the salad with a quenelle of the bloomed Basil Seeds. Season the salad to taste with extra virgin olive oil, 25-year balsamic vinegar, and Fleur de sel.