Heirloom Tomatoes
Tomato Water Vinaigrette, Pecorino Romano PDO, Fresh Herbs, Sea Salt
Chef Ricardo Valdes of Haerfest | Seattle, WA
“Heirloom tomatoes scream summer. For this dish, we decided to showcase the nightshade tomatoes that soak up all of the summer sun and transform them into a sweet and savory salad. The Pecorino Romano PDO is a no-brainer and a perfect complement to the sweet tomatoes. Pistachios, sea salt, sweet tomatoes, and nutty cheese? Chef’s kiss!” — Chef Ricardo Valdes
Adapted by StarChefs | July 2025 | Photo: Jeriel Calamayan
INGREDIENTS
Pecorino Romano PDO Foam:
Yield: 1 pint
300 grams whole milk
100 grams grated Pecorino Romano PDO
150 grams heavy cream
To Assemble and Serve:
Yield: 1 serving
2 heirloom tomatoes, cut into wedges
1 shallot, brunoised
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon crushed pistachios, toasted
1 tablespoon diced chives
Fresh mint
Fennel fronds
Grated Pecorino Romano PDO
1 teaspoon flaky salt
METHOD
For the Pecorino Romano PDO Foam:
In a pot over medium heat, bring milk to a simmer. Remove from heat and stir in Pecorino Romano PDO until melted. Let cool, then stir in heavy cream. Transfer to an iSi canister with 2 charges. Set aside.
To Assemble and Serve:
In a mixing bowl, combine tomatoes, shallot, oil, and kosher salt. Let sit 2 minutes at room temperature. Spoon dressed tomato mixture into a serving bowl. In the mixing bowl, whisk leftover tomato liquid until fully emulsified, adding additional oil if needed. Spoon whisked vinaigrette over top of tomatoes. Top with Pecorino Romano PDO Foam. Garnish with pistachios, fresh herbs, and Pecorino Romano PDO. Finish with flaky salt.
