Home-Grown Heritage Tomato Salad

Name: Home-Grown Heritage Tomato Salad
Prep time: 30 min
Total time: 1 h 30 min
Yield: Serves: 4
Ingredients: 5 g basil cress (or very young basil); 5 g shiso cress (optional); 100 ml good quality extra-virgin olive oil; 20 ml basil oil; 50 ml aged Aceto Balsamico De Modena glaze; 250 g burrata (or buffalo mozzarella); 250 g burrata (or buffalo mozzarella); 5 g basil cress (or very young basil); 2 g agar-agar (a vegetarian alternative to gelatine); 1 or 2 of each tomato variety you have (use as many colours, sizes and textures as available); 20 g smoked Maldon sea salt; 20 basil leaves; 100 ml aged Aceto Balsamico de Modena vinegar (or any other good quality balsamic vinegar); 100 ml aged Aceto Balsamico de Modena vinegar (or any other good quality balsamic vinegar); 2 g agar-agar (a vegetarian alternative to gelatine)

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

In the summer months, our many varieties of tomato plant burst with colourful fruit. Some of the most interesting tomatoes we grow are Indigo Beauty, Golden Sunrise, Red and Green Zebra and Giagantomo. Using a mix of varieties and sizes will enhance the visual impact and deliciousness of this salad.

Ingredients

100 ml aged Aceto Balsamico de Modena vinegar (or any other good quality balsamic vinegar)
2 g agar-agar (a vegetarian alternative to

Main course
Vegetarian
Gluten-free
Summer

Method

For the balsamic jelly cubes

Bring the balsamic vinegar to the boil, then stir in the agar-agar using a whisk. Make sure it has all been dissolved. Line a small tray with cling film and pour the balsamic mix into the tray. Leave the jelly to set in the fridge for at least 1 hour. This can be done a day in advance. Once set, tip the contents of the tray onto