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Heirloom Tomato and Burrata Cheese Salad

By Sal Marino

4.7

(13)

Image may contain Plant Food Dish Meal Lunch Fruit and Salad
Heirloom Tomato and Burrata Cheese SaladBrian Leatart

This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 4 servings

Ingredients

4 large heirloom tomatoes (about 2 1/2 pounds) or 4 to 5 large plum tomatoes
Fleur de sel or coarse kosher salt
Freshly ground black pepper
1 teaspoon 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

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsSaladItalianEuropeanHeirloom TomatoTomatoVegetableBurrataCheeseDairyBasilHerbs & SpicesStarterDinnerVegetarianNut FreeGluten FreeEasyQuickWeeknight Meals5 Ingredients or Fewer30 Minutes or LessNo-CookSummerBon Appétit
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