I gave the traditional Caprese salad a little facelift with some Burrata and I will never be the same! Burrata Tomato Salad… it’s basically the best thing on earth.
Here’s the plan for the rest of the summer… lots of fresh farmers market produce with a little bit of burrata. It’s called BALANCE people. That’s my favorite way to do it and it’s perfect for this time of year when the tomatoes and basil are going crazy at the farmers markets.
This past weekend I went to my favorite farmers market (Hollywood) and bought an extraordinary amount of tomatoes! Heirlooms, cherry tomatoes, sun golds etc and a bushel of basil. I also stocked up on peaches and nectarines but we’ll save those for another day. After returning home I promptly made a big batch of basil vinaigrette and then just assembled a little tomato salad with croutons, burrata and a healthy dose of the vinaigrette for lunch. This Burrata Tomato Salad is simple and perfect and makes you feel like you’re in Italy when you’re not 🙂
Need a few more ideas on summer tomatoes:
- Tomato Confit Cacio e Pepe
- Marinated Tomato Carpaccio
- Summer Turkey Meatballs
- Peach Tomato Caprese
- Summer Lobster Pasta
- Tomato and Feta Panzanella
- Summer Grain Bowl with Feta Dressing
Burrata Tomato Salad
- 1 pint heirloom cherry tomatoes halved
- 3-4 heirloom tomatoes, sliced
- 2-3 balls of Burrata cheese
- Maldon salt and freshly cracked black pepper
- 1 recipe Basil Vinaigrette
For the torn croutons
- 1/4 loaf ciabatta bread
- olive oil
- In a large bowl, arrange the cherry tomatoes, large tomato slices, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with basil vinaigrette
To make the croutons
- Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.