Summer Heirloom Tomato Tartar with Scamorza and Black Olive Oil

By Francis Reynard



  • Wash tomatoes, cut them into 2 and remove seeds. Then cut into a small dice. Thinly slice the shallots. Dice half of the olives and put together with tomatoes in a bowl. Chop a few leaves of basil and add to the tomato blend. In a blender, place remaining black olives, salt, pepper, olive oil, 2 pinches of Chios spices and blend into a  vinaigrette. Cut Scamorza into thin slices.
  • On the plate, place a 4” circular ring and fill with the tomato mixture. With a spoon, drizzle the vinaigrette on top and remove ring. Add Scarmozza around the tomato tartare and garnish with basil and leaves of arugula.


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