Heirloom Tomato Salad With Burrata
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Heirloom tomato salad with burrata. Directions cut each ball of cheese in half crosswise and place the halves cut side down on 4 salad plates. 4 medium heirloom tomatoes about 1 lb 25 leaves fresh basil approximately 44 ounce burrata cheese ball you may actually want 2 balls. Replace olive oil and balsamic vinegar with balsamic vinaigrette. Season with fleur de sel and black pepper.
Fleur de sel or coarse kosher salt. Drizzle with olive oil and balsamic vinegar. Cut each ball of cheese in half crosswise and place the halves cut side down on 4 salad plates. Cut tomatoes into wedges and place in large bowl.
Add 14 cup basil and olive oil and mix well. Top with overlapping rows of alternating tomato cheese and basil. Tomato burrata salad is an elevated take on your classic caprese salad. Cut each tomato in half through the stem end and distribute them around the burrata.
1 teaspoon dried oregano. Drizzle olive oil balsamic vinegar on tomatoes and burrata cheese to taste. Add burrata cheese on top of tomatoes. 4 large heirloom tomatoes about 2 12 pounds or 4 to 5 large plum tomatoes.
14 cup extra virgin olive oil. Arrange arugula on large platter. Cut each tomato in half through the stem end and distribute them around the burrata. It features vine ripe heirloom tomatoes creamy whole milk burrata cheese sweet basil balsamic reduction and extra virgin olive oil.
Arrange them on a plate or bowl. In a large bowl gently toss the tomatoes with 2 tbsp. This fresh and creamy heirloom tomato and burrata salad proves that the best recipes are often the simplest. Crush oregano between palms to release flavor.
Freshly ground black pepper. If youve ever been to italy then you know the true secret to good italian cooking. 2 tbsp aged balsamic vinegar. Top each with 1 burrata half.
Flaky sea salt to taste about 14 to 12 tsp freshly ground black pepper about 18 tsp 14 cup extra virgin olive oil. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. 14 cup torn fresh basil leaves plus additional whole leaves for garnish. Divide the tomato mixture among 8 plates.
Sprinkle with fleur de sel and pepper.