Café Cortina joins The Nine

Chef Ernesto shares some of Café Cortina's classic recipes with the Nine!


  • Fresh Arugula (optional)
  • Burrata or Mozzarella (optional)
  • Fresh figs (optional)
  • 3 oz toasted croutons
  • ½ English cucumber
  • 4 cups of sweet cherry heirloom tomatoes
  • 3 oz pickled red onions
  • 10 basil leaves 
  • 5 mint leaves
  • Extra virgin olive oil
  • Red wine vinegar
  • Kosher salt to taste
  • Black pepper to taste


  • Place chopped tomatoes in a colander, set over a bowl, and season with salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
  • Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add pickled onions, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining ½ cup of olive oil. Season dressing to taste with salt and pepper.
  • Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves and mint toss everything to coat and season with salt and pepper.