At The Atlantic On Pacific we use this relish to add texture and depth to our Caprese Salad.
Arugula and Heirloom Cherry Tomatoes are dressed with a red wine vinaigrette and then placed in a small bowl. We hand pull our own mozzarella at the restaurant, but you can substitute any high quality mozzarella at home.
Place the mozzarella on top of the arugula/tomato mixture. We finish with balsamic vinegar, the sunflower seed relish, and Everling Coastal Farm's baby basils.
Summer in a bowl!
Author:
Executive Chef Dave Brue, The Atlantic On Pacific Virginia Beach, VA
Put sunflower seeds in a food processor. Process for 10 seconds or until the sunflower seeds are chopped into small chunks. Move to a bowl and add the zest, chopped thyme and ECF Sunflower Seed oil to the seeds, mix well. Season with salt to taste.
