Tomatoes are becoming more delicious with each passing day as we draw closer to summer. Make the most of the season with an easy tomato salad, which is also a very quick crowd pleaser. This recipe was shared by Pelin Çakar, who is the Managing Chef at Lucca and Cantinery, two of the coolest restaurants in Istanbul.
Ingredients: Serves 4
For the Salad:
4 Yellow cherry tomatoes
1 Red tomato
1 Black tomato
30 gr Karaman Tulum cheese (a very sharp and salty cheese made of goat milk, wrapped in goat skin)
10 cl pesto sauce
Sea salt, to taste
Red radish slices
For the Pesto Sauce: (Makes 1/2 cup)
1 cups fresh basil leaves
1/4 cup Parmesan cheese, freshly grated
1/4 cup extra virgin olive oil
2-3 tbsp pine nuts
1 medium-sized garlic cloves, minced
Sea salt and ground black pepper, to taste
Slice the tomatoes and arrange on a large serving plate. Crumble the tulum cheese and sprinkle the chickpea sprouts along with radish slices.
Combine the basil leaves and pine nuts in a food processor and pulse a few times. Add the garlic and pulse for a few more seconds.
Slowly add the olive oil to the mixture in a steady stream while the food processor is still running. Add the grated cheese and pulse again until blended. Sprinkle with salt and pepper.
Drizzle the pesto sauce on the salad and serve.