1. Heirloom Tomatoes & Stracciatella
Cherry tomatoes are one of the first of the tomato crops to come on the market in spring. At Etta in Chicago, chef Danny Grant makes the most of these tiny tomatoes’ sweet flavor by combining them with ribbons of summer squash, roasted corn kernels and fresh basil and mint. The salad is piled on a bed of creamy stracciatella cheese, a close cousin of burrata, for just the right textural contrast. The dish is perfect as a shareable appetizer or vegetarian plate.
Click here for the recipe.