Tomato Salad from Omnia

Caponata

1 litre extra virgin olive oil

100 ml Noilly Prat

50 ml quality white balsamic

3 g espelette pepper

5 sprigs lemon thyme

250 g small shallots, quartered

250 g cherry tomatoes, quartered

1 punnet gooseberries, halved

200 g tomatillos, quartered

1 jalapeño, sliced

5 torn basil leaves (for infusion)

Method:

· Warm olive oil.

· Add espelette pepper, Noilly Prat and white balsamic and stir.

· Add shallots and lemon thyme.

· Lower heat.

· Add tomatillos, jalapeño, gooseberries, and cherry tomatoes.

· Season.

· Remove from heat and add torn basil.

· Infuse for 30 minutes, then refrigerate.

Pickled Green Tomatoes

Green tomatoes, peeled and pressed White balsamic pickling liquid

Method:

· Compress tomatoes with white balsamic pickling liquid.

· Store in a vacuum bag until needed.

Demi-Sec Tomatoes

Black Russian tomatoes, blanched, peeled, and pressed Truss tomatoes, blanched, peeled, and pressed Espelette pepper

Sugar Salt Olive oil

Method:

· In a bowl, lightly season tomatoes with espelette pepper, sugar, salt, and olive oil.

· Mix well, then dehydrate at 57°C for 4 hours.

· Cool, wrap, and store in the fridge.

Panzanella Croutons

100 ml cabernet sauvignon vinegar 200 ml extra virgin olive oil 1 clove garlic, micro planed Sourdough baguette planks

Method:

· Combine all ingredients except the baguettes.

· Soak baguettes in the caponata mixture for 15 minutes.

· Remove, season with salt, and grill gently.

· Finish toasting in the oven.

· Cool, punch, and set aside.

Ingredients for Assembly:

· Black Russian tomatoes, blanched, peeled, and pressed

· Truss tomatoes, blanched, peeled, and pressed

· Orange, yellow, and brown heirloom cherry tomatoes, sliced into thirds

· Small purple basil leaves

· Small green basil leaves

· Espelette pepper

· Aged balsamic vinegar

· Mount Zero olive oil

· Sliced That’s Amore buffalo mozzarella

· Poached caponata cherry tomatoes

· Panzanella toasts

· Demi-sec tomatoes

· Pickled green tomatoes

To Serve:

· Combine all ingredients in a bowl. Dress with cabernet vinaigrette, salt, and espelette pepper.

· Place slices of buffalo mozzarella on the base of a serving bowl.

· Arrange the tomato salad mixture over and around the mozzarella. Scatter croutons throughout for texture.

· Finish with a drizzle of aged balsamic and extra virgin olive oil.

Omnia

625 Chapel Street, South Yarra