A Caprese in spirit, tomato, cheese, basil, but the tomatoes get properly seasoned and rested before the burrata even shows up. That extra 20 minutes is most of what makes this work.
Tomato & Burrata Salad
Ingredients
- 1000 g tomatoes and cherry tomatoes mixed
- 250 g burrata or buffalo mozzarella
- small bunch basil
- aged balsamic vinegar
- red wine vinegar
- extra virgin olive oil
- flaky sea salt
Instructions
- Optional: bring a pot of water to a boil. Blanch similarly-sized tomatoes, about 10 seconds for cherry tomatoes, 15 for medium, up to 20 for large.
- Remove and plunge immediately into ice water.
- Once cool enough to handle, peel away the skin with a small paring knife.
- Dress the tomatoes lightly with salt, olive oil, a few drops of vinegar, and torn basil. Let sit at room temperature for 20 minutes before plating.
- Tear the burrata into bite-sized pieces and arrange over the tomatoes with more torn basil. Add a little extra salt to the cheese if it needs it.
- Finish with a final drizzle of good olive oil and a good balsamic.
Equipment
- Chef’s Knife
- Chopping board
- Mixing Bowl
- Pot
Recipe Notes
Peeling the tomatoes is optional but worth doing for cherry tomatoes especially, it lets them actually hold onto the seasoning instead of it just sliding off the skin.
From the Chef
Peeling the tomatoes feels fussy but it’s worth it for cherry tomatoes specifically. Once the skin’s gone, they actually hold onto the salt and oil instead of it beading off.