top of page
Search
  • elisesmith929

Heirloom Tomato + Burrata Salad

I have a confession to make. I lived most of my life hating cheese. I KNOW. Can you IMAGINE?! Anyway, I saw the light about 10 years ago when introduced to a beautiful burrata and it opened up a new world! This simple salad made with perfectly juicy heirloom tomatoes, fresh basil, creamy burrata and flaky sea salt really hits the spot and only takes 5 minutes to throw together. Bon Appetit!


Ingredients (Serves 2):

  • 2 large heirloom tomatoes

  • 1 ball of burrata

  • 8 fresh basil leaves, julienned

  • 2 tablespoons good extra virgin olive oil

  • 1 tablespoon balsamic reduction (recipe below or you can buy pre-made (I like Trader Joe's balsamic glaze)

  • Pinch of flaky sea salt (Maldon's is my go-to!)

  • 2-4 1/2 inch thick slices of ciabatta (optional)

For the Salad:

  1. Wash and pat dry the tomatoes. Core then cut each tomato into 6 uniform wedges. Scatter the tomato wedges on a plate or platter leaving room in the center for the ball of burrata.

  2. Stack the basil leaves one on top of the next and thinly slice them (julienne, or 1/8 inch slices). Scatter the basil across the tomatoes.

  3. Nestle the ball of burrata in the center of the dish among the tomatoes, filling any gaps with tomatoes if needed.

  4. Drizzle extra virgin olive oil in a zig-zag pattern across the entire dish. Repeat with the balsamic reduction.

  5. Scatter a pinch of flaky sea salt across the dish. Serve with ciabatta for dipping or enjoy by itself!

For the Balsamic Reduction:

  • 1/2 cup of balsamic vinegar

  • 3 tablespoons of brown sugar or maple syrup

  1. In a small saucepan, combine the vinegar and sweetener of choice. Bring the sauce to medium heat until it begins to bubble, then reduce the heat to medium-low and allow it to simmer until it reduces by half (about 10 minutes). Remove from heat and serve. Store the remaining glaze in an airtight container in the refrigerator for up to 1 month.

10 views0 comments

Recent Posts

See All

댓글


bottom of page