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Courtney's Summer Burrata & Tomato Salad

You know it's summer at the Harrow's when the Burrata's in the fridge and the tomatoes are in season.


Courtney's Summer Burrata & Tomato Salad

Why it's on our list

Summer is my main season for entertaining and my house is a revolving door of friends and family coming by to dine on my patio. I always keep lots of cheese, meats and crackers around to whip up a cheese board but a staple side for most of my al fresco meals is Burrata and tomato salad. It comes together in minutes, looks absolutely beautiful on the table and and requires no cooking whatsoever. I prefer to use heirloom tomatoes but if you can't get ahold of good ones then large beefsteak tomatoes work well if they are ripe. Make sure they are a little squishy to the touch. \A firm tomato is not ripe enough for this salad. I also prefer to drizzle the salad with balsamic reduction as opposed to regular balsamic vinegar. Regular balsamic can be a bit too acidic whereas balsamic reduction has a syrupy consistency perfect for drizzling and is a bit sweeter in flavor. In a pinch you can use regular balsamic vinegar but you should definitely add the reduction to your pantry staples as is fantastic on so many dishes! For a super quick come together summer supper, pair this salad with grilled kabobs from your local market. Invite over some neighbors, shake up a cold cocktail and enjoy!


Ingredients

  • 3-4 heirloom tomatoes (a variety of colors make this dish even more beautiful)

  • 1 container of Burrata cheese

  • chiffonade fresh basil

  • extra virgin olive oil

  • balsamic reduction (regular balsamic vinegar works but isn't as yummy)

  • salt and pepper


Directions


Slice tomatoes 1/2" thick and line up on a serving dish.


Slice Burrata to a similar size and nestle between tomatoes. Burrata is much softer than mozzarella and will fall apart in your hands. That's ok! Take that gooey mess and slap in between them 'maters. It will be amazing!


Sprinkle with salt and freshly ground pepper.


Drizzle a few tablespoons olive oil over the whole salad and follow with a drizzle of balsamic reduction. Don't be shy with the EVOO! Top with basil and serve.




Courtney & Whitney

 

Serve it up!

What do you do with Burrata? Send us a note!




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