An il Fustino recipe

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Author: Jim and Laura Kirkley

Our recreation of a salad we had at Rue 57 restaurant in NYC.

Serves: 4

Rue 57 Salad


4 medium, Beef Steak or Heirloom tomatoes - Cut 1" thick slices using middle of each tomato
1/2 cup, il Fustino Aged Balsamic vinegar
2 large, yellow onions - sliced 1/8" thick
2 heaping tablespoons, butter
2 cups, arugula - loosely packed
blue cheese or Feta or goat cheese - crumbled


  1. Place tomato slices in shallow non-reactive pan and pour vinegar over top, cover with plastic wrap. Tomatoes can and should marinate for at least one hour, turning tomatoes several times
  2. Caramelize onions in butter, set aside
  3. Plate arugula and arrange tomatoes on top
  4. Dress salad with juice generated from Balsamic Vinegar and water extracted from tomatoes.
  5. Top with carmalized onions
  6. Garnish with cheese