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.
