HEIRLOOM TOMATO SALAD WITH TORN BURRATA, TAPENADE, AND PINE NUTS SAVOURY DELIGHT OF THE MEDITERRANEAN

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THE BLACK BOOK.

Heirloom Tomato Salad with Torn Burrata, Tapenade, and Pine Nuts

Serves: 6

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The less you do to cook or manipulate ingredients, the more critical it becomes to use them when they are at their peak of flavour, so make this salad only with vine-ripened tomatoes. At no other time will they achieve the mystical union of sweetness and acid that makes them irresistible. Roughly torn burrata with

a nice soft chew in parts and overall luscious creaminess plays off the robust flavour of the tapenade, the crunch of pine nuts and breadcrumbs, and the full, rich flavour of the tomatoes.

IngredientsMethod

For the tapenade 1 cup (155g) pitted kalamata olives, chopped 2 tablespoons capers, rinsed, dried, and chopped 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1½ teaspoons chopped fresh thyme leaves ½ cup (118ml) extra-virgin olive oil freshly ground black pepper

For the salad 6 ripe heirloom tomatoes, one kind or a variety 1¼ pounds (600g) burrata cheese, at room temperature crunchy breadcrumbs ¼ cup pine nuts, toasted extra-virgin olive oil

First, make the tapenade. Combine the olives, capers, lemon zest, lemon juice, and thyme in a small bowl. Gradually whisk in the olive oil and season to taste with pepper.

To make the salad, slice the tomatoes into thick rounds and arrange them on a serving platter. Spoon about ¼ cup of the tapenade over the tomatoes. With two hands, tear the burrata apart over the centre of the platter and set the pieces down, torn side up. Sprinkle with the breadcrumbs and pine nuts, drizzle with olive oil, and serve.

Notes Chopping the olives by hand for the tapenade makes for a coarse and interesting texture. Extra tapenade can be stored in the refrigerator for up to 1 week.

Recipe extracted from Green Fire by Francis Mallmann RRP $99.99, Artisan Books, Distributed by bookreps.co.nz

Food & Wine94

THE BLACK BOOK. 55