Recipe for Heirloom Tomato Tartare

Wash the 4 tomatoes and then cut them into 1 cm cubes.

Slice the scallion and crumble the bruschetta.

Mix all the tomatoes together in a large bowl, add the onion, the bruschetta, the walnut oil, the balsamic vinegar, salt, pepper, and the toasted pine nuts.

Plate using a 10 cm ring.

To finish Tip: you can use feta or mozzarella instead of bruschetta and serve the tomato tartare in a bowl if you don’t have a mold.