Heirloom Tomato Salad

Chef Travis Lorton shares his recipe

In the last few months Manhattan Beach has welcomed to two new restaurants from top-tier chefs. That’s right, Manhattan Beach. The first was David LeFevre’s M.B. Post, housed inside a converted beachside post office. The latest is the Strand House where chef Travis Lorton, along with consulting chef Neal Fraser, are bringing farm-to-table cuisine to an eager beach crowd. This week Lorton shares his take of the classic heirloom tomato salad, a featured item on what the Strand House is calling their “modern heirloom” menu, which calls for rotating seasonal ingredients from a selection of the city’s top farmers.

Heirloom Tomato Salad

1 pound fresh heirloom tomatoes
1 yellow onion
12 ounce tub burrata
1 cup balsamic vinegar
1 avocado
1/2 pound farmers market greens (mescaline, arugula, roquette)
2.5 cups olive oil
sea salt
black pepper

For the vinaigrette: whisk together balsamic vinegar, extra virgin olive oil, salt and pepper to taste.

Slice onion thinly with a mandolin and marinate in balsamic vinaigrette for one hour.

Remove onions from vinaigrette and place in mixing bowl, cut tomatoes into bite size chunks and place in bowl, sprinkle onions and tomatoes with sea salt, cracked pepper and vinaigrette. Toss to season. Place greens on plate to form a bed. Slice avocado and place on top of greens.

Place tomatoes and onions on top of avocado, add burrata on top of tomatoes. Season cheese with salt and pepper and drizzle with vinaigrette.