Heirloom Tomatoes with Chili Oil, Pesto and Mozzarella

Here is a little recipe for the unofficial last day of summer. Except, this isn’t a recipe so much as a suggestion, in the way that tomatoes suggest a sprinkling of salt, and that pesto suggests gratings of cheese, and that it all suggests a hunk of bread.
In other words, here is a plate of summer’s simplest, finest produce, gussied up with only a few things: a fiery drizzling of chili oil, crackles of smoked salt, and a rich pesto covered in fresh cheese.
A plate like this takes few minutes to make, fewer ingredients (although I do suggest using the sweetest, freshest tomatoes you can find) and even less time to devour, whether it be for lunch or a light dinner. And best of all, all of it- the sweet, acidic tomatoes, the tingly oil, the mild mozzarella, and the salty parmesan- takes only a piece of crusty bread to make it taste akin to the best pizza or panzanella, while still remaining, at its essence, a simple plate of summer tomatoes.
This is what I’ll be eating to close out the end of another glorious August. And I hope that as it slips away, in all the hustle and bustle, you find time for a simple plate of tomatoes, too.

Yields: 2 plates of tomatoes + extra pesto

Why I love this recipe: sweet, juicy tomatoes are enhanced by smoky salt, a rich basil pesto and two cheeses: mild shreds of mozzarella and salty parmesan. Fiery chili oil adds extra depth of flavor and a piece of crusty bread ties it all together. 

For the tomatoes:

• 3-4 heirloom tomatoes, sliced thinly
• 2 tablespoons chili oil (or, make your own)
• smoked salt
• freshly ground black pepper
• parmesan, for grating over the top
• fresh mozzarella, torn, to serve
• 2 pieces of crusty bread

For the pesto: 

• 2 cups washed basil leaves
• 1/4 cup walnuts
• 2 cloves minced garlic
• 2/3 cup extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

1. First, make the pesto: combine the basil, garlic, and walnuts in a food processor or blender and pulse until coarsely chopped.
2. Add the oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto to a large serving bowl and mix in the cheese. Set aside until needed.
3. Layer the sliced tomatoes on two plates. Drizzle each plate with a tablespoon of chili oil. Sprinkle with the smoked salt and black pepper.
4. Drizzle pesto over each plate of tomatoes, going back and forth over the plate a few times.
5. Top each plate with torn mozzarella and grated parmesan and serve with crusty artisan bread. Enjoy!