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Good ingredients make great food. Period. In the summertime, the ingredients are in season and ripe, and it’s so easy to make gorgeous dishes with fresh ingredients without having to cook a thing! This heirloom tomato and burrata salad is a fancy twist on a classic tomato salad (but let me tell you, this is one change that your family and friends will welcome with open arms).
Burrata is essentially a creamier, softer version of mozzarella. Though this little ball of heaven is usually found in specialty food or cheese stores with a higher-than-ideal price tag on it, trust me when I say it is leaps and bounds better than your average mozzarella, and so, so, so worth it once in a while. Because it is such a special and beautiful ingredient on its own, it really requires no manipulation to taste outstanding.
Serve alongside beautiful heirloom tomatoes for a sweet, acidic complement to the cheese, a touch of basil for freshness, and finally just a drizzle of olive oil, salt and pepper to help elevate the flavours.
This dish is a celebration of special, summertime ingredients. Plus, it’s so easy to make yet looks really impressive. Great tip for hosting! Enjoy and please let me know what you think!
Heirloom Tomato and Burrata Salad
Let the ingredients do the talking! This summer, pair gorgeous heirloom tomatoes with creamy burrata, basil, and good extra virgin olive oil for a mouth-watering salad that celebrates and highlights these stunning fresh ingredients.
- 2 Heirloom tomatoes
- 1 Fresh ball of burrata cheese (about 8 oz)
- 1 Handful of fresh basil
- 2 tbsp Extra virgin olive oil
- Salt and pepper
Slice the heirloom tomatoes and arrange them on your serving plate.
Add the burrata to your serving plate. You can leave it whole, or gently break it apart and scatter it over the tomatoes.
Garnish with basil. Whole basil leaves look beautiful, but you can also try a really thin julienne basil (thinly sliced) which makes it easier to have a little basil with every bite.
Select your best olive oil, and drizzle it over top.
Garnish generously with salt and pepper (at least half a teaspoon of each). Serve independently or alongside crisp baguette.