Tomato Salad

Serves 6

Ingredients

Black garlic vinaigrette:
5 cloves black garlic
1 tablespoon thyme, finely chopped
1 shallot, finely chopped
½ cup balsamic vinegar
1 cup extra virgin olive oil
1 teaspoon kosher salt

Balsamic reduction:
1 cup balsamic vinegar

For the salad:
1 pound local slicing tomatoes, sliced into wedges
1 pound local cherry tomatoes, cut in half
½ pound arugula
½ cup basil leaves
3 burrata mozzarellas
½ cup extra virgin olive oil
sea salt
fresh ground pepper

In a small sauce pot set over medium high heat, bring to a simmer then reduce the heat to low. Carefully reduce the vinegar for about 10-15 minutes. Be careful as it will burn easily. When it is able to coat a spoon, then it should be thick enough to use. Remove from the heat and allow to cool before pouring into a container.

Gently toss the tomatoes, basil and arugula with ½ cup of the black garlic vinaigrette, season with salt and pepper. Divide the salad between 6 plates. Cut the burrata in half and place on half of each burrata on the salad. Season liberally with Cayman sea salt, fresh ground black pepper and olive oil. Carefully drizzle the balsamic reduction on the plate.

Recipe courtesy of The Brasserie

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What’s your favourite tropical fruit! Guava? Dragon fruit? Custard Apples? It is always intriguing talking with producers, from all walks of life, about how they grow their produce & their passion for feeding their communities. The importance of supporting & learning from Aussie food producers is rapidly becoming understood by those who eat. As educators, small business owners, parents, grandparents to sporting clubs, we must continue to encourage the population to shop local brands, connect with farmers and pass on these special moments to the next generations. ‍‍ Did you visit Farmers’ Markets over the weekend? Which ones? Let us know! #frompaddocktoplate #feedyourmind #shoplocal #farmersmarkets

5 days ago

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