Burrata and Tomato Salad
Author: Nicole
Ingredients
Dressing
  • ½ cup small heirloom cherry tomatoes, such as Sun Gold
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 small shallot, diced
  • 1 teaspoon lemon zest
Salad:
  • 3 large heirloom tomatoes, such as Siberian Tigers
  • 1 cup small heirloom cherry tomatoes, in a variety of colors
  • 2 burrata balls (8 ounces), torn into pieces
  • ¼ cup of loosely packed basil, torn (divided)
  • ¼ cup loosely packed mint, torn (divided)
  • extra-virgin olive oil for drizzling
  • Flaky sea salt, such as Maldon
Instructions
  1. Make the tomato vinaigrette: In a Viamix, blender or food processor, combine cherry tomatoes, olive oil, vinegar, shallots and lemon zest and purée until completely smooth. Season with sea salt and put in the refrigerator until ready to use.
  2. Make the salad: Using a serrated knife, slice the full-sized tomatoes into rounds and the cherry tomatoes into halves.
  3. Place tomatoes in a medium mixing bowl and gently toss with tomato vinaigrette (careful not to over dress) and half of the basil and mint. Season tomatoes with sea salt.
  4. Transfer the tomatoes to a large platter and place the burrata around the tomatoes. Lightly drizzle with olive oil and a few drops of the remaining tomato vinaigrette (on the cheese). Sprinkle remaining basil and mint. Finish the salad with a small sprinkle of sea salt.
  5. Serve immediately.
Notes
* The vinaigrette can be made 3 to 4 hours ahead.
Recipe by Riegl Palate at https://www.rieglpalate.com/burrata-and-tomato-salad/