Nicholas Restivo, Head Chef of Nios, located in NYC’s Kimpton Muse Hotel
CHEF RESTIVO’S GUEST-WORTHY RECIPE:
Heirloom Tomato Salad
“It is a combination of both yellow tomatoes and red cherry tomatoes. The vinaigrette is a yellow tomato vinaigrette. What I enjoy about this dish is it speaks on the true summer season, and really highlights tomatoes and summer basil. The acidity is cut with burrata cheese or a fresh made mozzarella.
1/2 c extra virgin olive oil
1/4 c freshly basil
1 lb fresh mozzarella or burrata
Kosher salt and freshly ground black pepper, to taste.
Pint of “your choice” tomatoes (about two cups), mixed colors
3 Tbsps white balsamic vinegar
1 large yellow tomato
1 Italian baguette
Cut your tomatoes into half or quarter, depending on their size.
Slice your baguette thin, and then brush with oil.
Toast the bread in a pan for color on low heat, season with salt and pepper.
Add your burrata cheese or mozzarella cheese.
Next, make your vinaigrette. Add the white balsamic and half of a yellow tomato to the blender and pulsate.
Then, add your half-cup of EVOO, and season with salt and white pepper.
Restivo’s plating tips:
“I like to add the beautiful yellow tomato to the base of my plate and then build on top the tomatoes and cheese. I will then drizzle more vinaigrette on top of that. I then put basil, or even mint, on top to garnish the plate.”