Chef John's Tomato and "Dirt" Salad

Chef John's Tomato and "Dirt" Salad

Chef John

"This is my version of a salad I had at a restaurant. Tomatoes at the peak of their season work best and the 'dirt' is actually a mixture of mushrooms, rye bread crumbs, and ground almonds."
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Ingredients

20 m servings 439 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 34.1 g
  • 53%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add finely minced mushrooms and a pinch of salt. Cook and stir until mushrooms completely dry out and turn golden brown, 7 or 8 minutes, reducing heat slightly toward the end if needed.
  2. Break bread into large chunks and place in food processor. Pulse on and off until processed into fine crumbs. Add crumbs to mushroom mixture. Cook over medium heat until breadcrumbs are completely dried out, dark brown and toasted. Drizzle in more oil if needed. Stir in ground almonds. Continue cooking on medium until pieces of almond turn brown, 3 to 4 minutes. Remove from heat and allow "dirt" mixture to cool to room temperature.
  3. Scoop spoonfuls of burrata into serving bowls. Arrange tomato slices on top. Drizzle with white wine vinegar and a generous drizzle of olive oil. Season with kosher salt, black pepper, and basil. Sprinkle with "dirt" mixture.

Footnotes

  • Cook's Note:
  • Depending on the size of your tomatoes, you may need additional or fewer to ensure each salad has enough.

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