Classic pairings of truss tomato with Stracciatella di buffalo mingled with a deliciously fresh basil and mint pesto. Stunning to serve and easy to make. Pretty good, hey?
Remove basil leaves from the stem to yield ½ cup for the salad. Give it a good wash. Set aside for assembly.
Heat a large frypan over medium to high heat.
Add 1 teaspoon of olive oil to the large fry pan.
When hot, place the truss tomato, season with sea salt and fry for about 3 minutes or until the truss tomatoes start to blister. Remove from heat.
Salad Dressing
Remove basil from the stem to yield 1 ½ cups. Repeat with mint to yield ½ cup.
Wash basil and mint leaves. Shake dry.
Add basil and mint leaves and pine nuts to a food processor or hand blender. Pulse several times.
Add grated parmesan cheese and garlic to the mixture, scrape down the sides and continue to blend for approximately 1 minute.
While the food processor is running, slowly add the extra virgin olive oil in a steady stream. Blend until a smooth mixture. By gradually adding the oil, you create an emulsion with the ingredients and less likely to separate later.
Remove the lid and add lemon juice, lemon zest, salt and pepper. Pulse a couple more times.
Taste and adjust flavours as required. If you find it a bit gluggy, add a little more extra virgin olive oil.
Remove basil mint pesto from the food processor/hand blender and set aside for assembly.
Assembly
Using a large serving plate, scoop out the creamy stracciatella di bufala and layer on the bottom of the plate.
Place charred truss tomatoes on one side of the dish.
Scatter basil leaves on top of charred truss tomato and stracciatella di bufala.
When ready to serve, drizzle basil and mint pesto over charred truss tomato and stracciatella di bufala.
A final drizzle some extra virgin olive oil over truss tomato salad.
Serve with warm toasted sourdough or your favourite loaf.
Video
Notes
If stracciatella di bufala is not available, you can replace it with burrata or buffalo mozzarella. Tear the burrata or buffalo mozzarella apart when serving.
Cherry tomatoes work as well if truss tomatoes are not available.
Adjust basil and mint pesto ratios as required according to your taste. For more garlicky flavour add more garlic. Reduce lemon juice if you prefer less acidity. Add extra olive oil if the mixture is too gluggy.
If you prefer a nut free version, swap the pine nuts for sunflower seeds.
Have extra basil and mint pesto on the side for guests spread over toasted bread.