Heirloom Tomato and Burrata Cheese Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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.
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