Heirloom Tomato And Burrata Cheese Salad Recipe Epicuriouscom Recipes

TOMATOES AND BURRATA

Steps:

• Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

HEIRLOOM TOMATO AND BURRATA CHEESE SALAD

Steps:

• Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally.
• Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.

HEIRLOOM TOMATO SALAD WITH BURRATA CHEESE AND KALAMATA DRESSING

Steps:

• Purée oil, olives, and vinegar in blender.Season dressing to taste with pepper.
• Scatter mizuna over large platter. Arrange tomatoes over mizuna. Sprinkle tomatoes with salt and pepper; drizzle with some of dressing. Cut burrata into 1-inch pieces or slices (cheese is very soft); scatter over tomatoes. Sprinkle burrata with salt and pepper; drizzle with some of remaining dressing. Scatter sliced basil over salad; tuck basil leaves into salad. Serve salad with remaining dressing.

TOMATO, PICKLED MELON, AND BURRATA SALAD

Steps:

• Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
• Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
• Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.