Every summer I grow tomatoes and even though I only plant 2-3 varieties I end up with more than I know what to do with. So in addition to making and canning a ton of tomato sauce, I like to make the easy and fresh Burrata and Heirloom Tomato Caprese Salad.
What is Burrata?
Burrata is a cheese that is soft on the outside and has a creamy gooey center. It is made from cow milk mozzarella forming the outer casing and cream and small curds on the inside. Burrata is a softer more flavorful alternative to fresh mozzarella, but you can substitute as needed.
Plating Caprese Salad
Caprese Salad is naturally a beautiful dish with the bright, multi colored tomatoes, basil and balsamic. To further elevate the look, be sure to plate the tomatoes and mozzarella first, followed by balsamic and oil, then top with basil. If you prefer a more natural look you can use whole basil leaf, but breaking down the basil is easier to eat.
Another handy trick is replacing the Balsamic Vinegar with a Balsamic glaze. You can find this premade at many grocery stores, or make your own by reducing balsamic – just make sure to completely cool before using!
If you are looking for more easy and healthy options, check out this Garden Salsa Verde.
Burrata and Heirloom Tomato Salad
Ingredients
- 2-3 Ripe Heirloom Tomatoes sliced
- 1 Ball of fresh Burrata (substitute Buffalo Mozzarella if needed)
- 5-6 Basil Leaves
- 2 Tbsp Aged Balsamic Vinegar
- 2 Tbsp Extra Virgin Olive Oil (I use White Truffle flavored oil sometimes)
- Salt and Pepper to taste
Instructions
- Slides tomatoes and arrange them in a circular shape in the center of your plate2-3 Ripe Heirloom Tomatoes
- Gentle place the burrata in the middle of the tomato nest1 Ball of fresh Burrata
- Drizzle with oil and vinegar2 Tbsp Aged Balsamic Vinegar, 2 Tbsp Extra Virgin Olive Oil
- Using your hands, tear basil leaves into small chunks and top your burrata5-6 Basil Leaves
- Top with salt and pepper to tasteSalt and Pepper to taste
