TAMPA, Fla. — Heirloom tomatoes are in season. And Ocean Prime’s Executive Chef Jason Mallon is taking advantage of it.

“It’s a strand that’s been unaltered, non-genetically modified for years, so you get a lot of extra, nice, sweet flavors,” Mallon said.

Mallon offered his recipe to the Chef’s Kitchen.       

Ocean Prime Burrata and Heirloom Tomato Salad

Ingredients:

• Heirloom Tomato
• Arugula
• Burrata Cheese
• Red Onion
• Red Wine Vinegar
• Brioche Bread
• Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper
• Fresh Basil
• Peeled Garlic Cloves, Sliced Almonds
• Olive/Veg blended oil
• Vinaigrette (Red wine or Italian)
• Balsamic glaze* (Optional)

Pickled Red Onion:  

• 1/2 Red Onion
• 1 cup Red Wine Vinegar

1.     Julienne ½ of a red onion.
2.     Heat up vinegar in a saucepan or the microwave.
3.     Pour vinegar over the red onions, and refrigerate over night.

Basil Pesto:  

• 1/3 cup Blended Oil
• 1/2 ounce of Peeled Garlic
• 1 ounce of fresh Basil Leaves
• Pinch of Kosher Salt
• 1/2 ounce Sliced Almonds

1.     Chill blended oil in the refrigerator for 30 minutes.
2.     Place all ingredients into blender.
3.     Pulse until smooth (Mixing too long will cause basil to turn brown).
4.     Refrigerate until use.

Heirloom Burrata Salad: 

• 1-2 each Heirloom Tomatoes
• 1/4 ounce Arugula
• 2 tablespoons Vinaigrette
• 1 tablespoon Pickled Red Onion
• 1 piece Brioche Toast (Desired Thickness. *½ inch is what we use)
• 1 tablespoon Basil Pesto
• 4-ounce piece of Burrata Cheese
• 1 teaspoon Extra Virgin Olive Oil
• Pinch of Kosher Salt and Fresh Cracked Black Pepper

1.     Slice tomatoes in ½-inch slices.
2.     *Dice the end pieces, cutting around the core, and save for later.
2.     Marinate slices in 1 tablespoon of vinaigrette for 20-30 minutes.
3.     Put basil pesto on the plate where the tomatoes will be.
4.     Place sliced tomatoes on top of the pesto.
5.     Toast brioche until it's golden brown, and set beside the tomatoes.
6.     Set Burrata on top of the toast, and garnish everything with a pinch of salt.
7.     Put arugula, pickled red onion, diced tomato pieces and 1 tablespoon of vinaigrette in a mixing bowl. Toss gently until the dressing is mixed well.
8.     Place salad on top of the tomato slices.
9.     Garnish the entire salad with olive oil, salt, freshly cracked black pepper and *balsamic glaze (Optional), and Enjoy!

Red Wine Vinaigrette:

• 3/4 cup Red Wine Vinegar
• 1 tablespoon Dijon mustard
• 1-1/2 tablespoons of peeled, minced Shallots
• 1/2 tablespoon minced Garlic
• 1-1/2 ounces fresh Lemon Juice
• 1/2 tablespoon granulated sugar
• 1/2 tablespoon minced Parsley
• 1/2 tablespoon minced Thyme
• 1/2 teaspoon Pepper
• 1/2 tablespoon Kosher Salt
• 1-1/2 cups of blended Olive/Vegetable Oil

1.     Combine all ingredients in bowl and whisk until thoroughly incorporated.
2.     Refrigerate until use.

Balsamic Glaze:

1.     Mix 1 cup of Balsamic vinegar and 1/4 cup of sugar in a saucepan.
2.     Reduce by 2/3 over medium/low heat.
3.     Cool and refrigerate until use.