Heirloom Tomato And Burrata Cheese Salad Recipes

HEIRLOOM TOMATO AND BURRATA CHEESE SALAD

Heirloom Tomato and Burrata Cheese Salad image

Provided by Sal Marino

Categories Salad Cheese Dairy Tomato Side Marinate No-Cook Vegetarian Quick & Easy Basil Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

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.
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.

TOMATOES AND BURRATA

Tomatoes and Burrata image

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 (8- to 10-ounce) ball of fresh burrata cheese
1 pint mixed heirloom cherry tomatoes or 8 to 10 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
10 fresh basil leaves, julienned
Fleur de sel or sea salt
6 Garlic Toasts, recipe follows
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

HEIRLOOM TOMATO SALAD WITH BURRATA CHEESE AND KALAMATA DRESSING

Heirloom Tomato Salad with Burrata Cheese and Kalamata Dressing image

Provided by Bon Appétit Test Kitchen

Categories Blender Cheese Leafy Green Olive Tomato No-Cook Vegetarian Quick & Easy High Fiber Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
1/2 cup (packed) pitted Kalamata olives
5 tablespoons red wine vinegar
5 ounces mizuna, ends trimmed, or mixed greens
3 pounds heirloom tomatoes (preferably assorted colors and shapes), cut into slices and wedges
1 pound burrata cheese* (4 small balls) or fresh water-packed mozzarella
1/4 cup thinly sliced fresh basil plus whole leaves for garnish
*Burrata (fresh mozzarella filled with cream and curds) can be found at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Steps:

Purée oil, olives, and vinegar in blender.Season dressing to taste with pepper.
Scatter mizuna over large platter. Arrange tomatoes over mizuna. Sprinkle tomatoes with salt and pepper; drizzle with some of dressing. Cut burrata into 1-inch pieces or slices (cheese is very soft); scatter over tomatoes. Sprinkle burrata with salt and pepper; drizzle with some of remaining dressing. Scatter sliced basil over salad; tuck basil leaves into salad. Serve salad with remaining dressing.

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