GUYS!! Today is the last day of my book tour. Well, kinda… we’re adding a few more dates later this summer / early fall but this is the last day for the next few weeks and I’m going to have SO much time on my hands come tomorrow. And you know what that means… I’m getting back in the kitchen and this Marinated Tomato and Burrata Salad is the first thing I’m making.
I’m so pumped to get back to my weekly farmers market routine and get the summer recipes rolling. The recipes that are super easy but feature incredible produce that doesn’t need a lot of work. Things that shine on their own. Tomatoes. Peaches. Peas. I need it all in my life! Dinners are going to be pretty laid back and easy these next few months. Like super easy. This Marinated Tomato and Burrata Salad is pretty much my latest obsession. It requires a vinaigrette that I make weekly and just keep on hand, a boat load of tomatoes and the best cheese on earth… Burrata.
It’s the perfect summer salad, especially because you can find the most amazing and flavorful tomatoes at the farmers market these days. Seriously, if you go to the farmers market for one thing, it’s gotta be the tomatoes. They are infinitely better and brighter than a few months ago! And now is the time to eat ALL OF THEM.
So, without further ado, here’s the best salad on earth with my fav vinaigrette. With the best cheese ever created. And while you go enjoy that, I’m going to lock myself in the gym.
Marinated Tomato and Burrata Salad
For the Vinaigrette
- 2 teaspoons Garlic Minced
- 2 teaspoons Shallots Minced
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Parsley
- ½ teaspoons Freshly Cracked Black Pepper
- ½ teaspoons Kosher Salt
- ¼ cups Red Wine Vinegar
- 2 Tablespoons Finely Shredded Parmesan Cheese
- 1 cup Extra Virgin Olive Oil
For the Salad
- 4 cups heirloom tomatoes halved (cherry tomatoes and larger tomatoes)
- 8 oz burrata cheese torn into large bite sized pieces
- Kosher salt and pepper to taste
For the Vinaigrette
- Combine all the ingredients in a food processor except the olive oil and whirl together for 1-2 minutes until everything is finely chopped. While the food processor is still running, stream in the olive oil until fully incorporated. Transfer the vinaigrette to a air tight container and set aside until ready to use.
For the salad
- In a large bowl, combine the cherry tomatoes and ½ of the vinaigrette and toss to combine. Save the remaining vinaigrette for future use. Taste and season with salt and pepper as needed. Let the mixture sit for 20 minutes and then serve at room temperature with burrata on top.