Delmonico Steakhouse Tomato Salad

Heirloom Tomato

1 Red Onion (Julienned)

1/4 Onion

Fresh Basil

2 large leaves chiffonade

Extra Virgin Olive Oil

3 tablespoons Aged Balsamic Vinegar

1/2 tablespoons Sea salt to taste

Fresh Ground Black Pepper to taste

DiStefano Burrata Cheese 1 oz

Method:

Slice Tomato into 1/4 inch slices. Add sliced onions, 1 tablespoon of olive oil, a pinch of sea salt and 2 turns of black pepper from a peppermill. Place tomatoes on a plate, layering the tomatoes in a single line. Top with burrata cheese, basil and drizzle remaining olive oil and balsamic vinegar. Finish with another pinch of sea salt and 3 more turns of black pepper from a peppermill.