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Image of an heirloom tomato salad with a generous serving of creamy burrata, and sprinkled with seasoning.

Nichols Farm Heirloom Tomato Salad



Serves 10 people


  • Apricot Mostarda (Yields 1 ½ cups)
    • ½ cup apple cider vinegar
    • 1 tablespoon olive oil
    • 1 cup diced dried apricots (6 ounces)
    • 2 tablespoons sugar
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 2 tablespoons whole-grain mustard
    • 1 teaspoon mustard seeds 
    • Salt
    • ¼ cup of Calabrian chile (remove seeds & rinse)
  • Heirloom Tomatoes (6 tomatoes)
    • Sliced wedges (5 Slices per salad mixed colors if possible) 
    • Drizzled with EVO
    • Sea salt, fresh cracked black pepper, and sliced chives
  • Torn Basil (for garnish)
  • Basil oil (for garnish)
    • 8 ounces of basil leaves
    • ¼ cup grapeseed oil
    • Kosher salt   
  • Pea Tendril (clean pea tendrils)
  • Toasted Pistachios (8 ounces roughly chopped and sprinkled on burrata)
  • Buratta (five 4-ounce pieces of burrata) 
    • Cut into fourths (2 quarters per salad)
    • Finished with sea salt & chive oil 


Preparation: Apricot Mostarda

Heat olive oil in a small saucepan. 

Add Shallot, cook until light caramelization

Add mustard seeds, garlic, and Calabrian chile. Cook for a minute, add vinegar & sugar. 

Bring to a simmer stirring until the sugar is dissolved. 

Whisk in the mustard & add the apricots. Bring to a simmer & cook for about 12 minutes or until the mixture has a jam-like consistency. 

Chill in a mason jar or airtight container. 


Preparation: Basil Oil

Combine chives and grapeseed oil in a blender and puree.  

Bring the chive and oil mixture in a medium saucepan, heat up to 160F (or until it starts to bubble).

Immediately strain through a chinois (if you don’t have a chinois, you can use a coffee filter!)

Once chilled, then transfer the oil to a squeeze bottle and reserve, keep refrigerated.