At this time of year our garden is overflowing with ripe tomatoes and fresh basil. Here is a simple and delicious salad combining fresh tomatoes and silky burrata. I recommend using heirloom tomatoes if you have them, otherwise any ripe tomatoes will work. This recipe makes 4 servings of salad but you could increase or decrease the quantities as desired.
- 4 large heirloom tomatoes (about 2 1/2 pounds)
- Fleur de sel or coarse kosher salt
- Freshly ground black pepper
- 1 tsp. dried oregano
- 1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
- 1/4 cup extra-virgin olive oil
- 4 (2.5-ounce) rounds burrata cheese
- Cut tomatoes into wedges and place in a large bowl. Sprinkle the tomatoes with fleur de sel and pepper, to taste. 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 for at least 30 minutes and up to 1 hour, stirring occasionally.
- Place 1 burrata cheese round in the center of each plate or bowl. Fan tomatoes around the cheese, dividing equally. Drizzle with dressing from the bowl. Garnish with additional basil leaves and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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