Presentation does make a difference - not only in terms of visual appeal, but also in taste. Heirloom Tomato Tartare takes the ingredients of a simple, summer tomato basil salad, and with some dicing and stacking, results in a light, appealing and refined appetizer. The diced tomatoes are combined with finely chopped Kalamata olives and shallots, salt and pepper. The colorful confetti of tiny morsels allow for satisfying mouthfuls bursting with sweet tomato, briny olive and tangy shallot. Try it - you''ll like it.
In this case, I have topped the tartare with a spoonful of creamy burrata and a basil sprig. If you don't want to splurge on burrata, try a small wedge of buffalo mozzarella. Drizzle with extra-virgin olive oil and serve with Balsamic Syrup. While the ingredients are the same as you will find in a Caprese Salad, the presentation is refreshingly different.
Heirloom Tomato Tartare with Balsamic Syrup
Serves 6
6 medium-large heirloom tomatoes, ripe but firm (choose different tomatoes for color variation)
10 Kalamata olives, pitted, diced
One medium shallot, minced
Salt and freshly ground black pepper
Extra-virgin olive oil
One buffalo mozzarella or Burrata
Fresh basil leaves
Balsamic Syrup (see below)
Prepare tartare:
Cut tomatoes in half. Remove and discard seeds, juice and ribs. Cut in 1/4" dice. Combine diced tomatoes, olives and shallot in large bowl. Salt and pepper to taste.
Arrange 1/2 cup of tomato mixture in a stacked circle in center of a serving plate. Lightly drizzle each stack with 1 teaspoon olive oil.
Cut mozzarella in half and divide each half into 3 wedges. Gently place wedge on top of tomatoes. If using burrata, carefully pull apart a small portion of the cheese, without too much liquid, and arrange on top of tomatoes. Garnish with a basil leaf. Serve with balsamic syrup either drizzled on the plate around the tomatoes, or in a small cup to the side.
Balsamic Syrup:
Bring one cup (240 ml.) balsamic syrup to a boil. Simmer, uncovered, until reduced by half, about 3 minutes. Remove from heat and cool to room temperature.
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