Heirloom Tomatoes & Stracciatella
Chef Danny Grant
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.
1 lb. heirloom cherry tomatoes, halved
12 summer squash ribbons
1 cup roasted corn kernels
2 cups diced stracciatella cheese
12 mint leaves, chopped
12 basil leaves, torn into pieces
2 tbsp. white balsamic vinegar
2 tbsp. extra virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Arugula leaves and basil seeds, for garnish
- In large bowl, combine tomatoes, squash ribbons and corn. Add balsamic vinegar and oil; toss gently to coat vegetables. Fold in mint and basil; set aside.
- Using the back of a spoon, spread stracciatella in a circular motion until it is ¼-inch thick. Gently top stracciatella with tomato mixture. Season with sea salt and pepper to taste. Garnish with arugula and basil seeds.