Heirloom Tomato Salad
Sliced Heirloom Tomatoes
Red Wine Vinegar
2-3 Garlic cloves
Opal Basil Leaves
Start with slicing 4-5 heirloom tomatoes, after that you will pour the red wine vinegar and olive oil and drizzle the salad bowl with both ingredients. Put the sliced tomatoes to the side for the time being and begin to slice two garlic cloves and two onions. Begin to place the sliced garlic and onions in the bowl. Place the tomatoes into the bowl as well. Then you slice the basil leaves into thin slices and put them in the bowl along with the chive spears and parsley. Add sea salt and pepper into the bowl and begin to infuse the salad. Lightly add more vinegar and olive oil.
1C Olive Oil
Start with slicing two garlic cloves and place into a blender. Then add a cup of pistachios and a cup of olive oil and begin to blend. Once they are blended, add the arugula and lightly blend into the mixture. Once the arugula is blended add salt and Parmesan and blend one more time lightly. Finally, add the pesto into the salad.
Cut the loaf of sourdough bread into slices and drizzle olive oil lightly over both sides of the slices. Place the slices over a grill at medium heat. This will be served alongside the salad.
Boiled Water (190 degrees)
Crushed Black Pepper
Boil a pot of water at 190 degrees and add a pinch of sea salt. Put the curd into the water and lightly move it around the container. Not too rough. Once the mozzarella is loose, place into a separate bowl and begin gently folding it as if it were bread dough. You do this until it is smooth. Continue this and place over the finished salad.