Ingredients:

  • lbs mixed heirloom and cherry tomatoes, halved or quartered
  • large balls (approx. 450g total) burrata cheese, drained
  • /2 cup fresh basil leaves, for garnish
  • Flaky sea salt, for finishing
  • Freshly cracked black pepper
  • cups packed fresh basil leaves (for oil)
  • /2 cup good quality Extra Virgin Olive Oil (EVOO)
  • small garlic clove, peeled (optional)
  • /2 cup balsamic vinegar
  • tablespoon brown sugar or honey (optional, for glaze)

Instructions:

  1. Prepare the Balsamic Glaze: Combine balsamic vinegar and optional sweetener in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and gently simmer until the volume reduces by half and the mixture coats the back of a spoon (about 5-8 minutes). Transfer to a bowl to cool completely; it will thicken as it cools.
  2. Make the Basil Oil: Blanch the 2 cups of basil leaves for 10 seconds in boiling water, then immediately plunge into an ice bath. Squeeze out all excess water and dry thoroughly. Combine the dried basil, EVOO, and optional garlic clove in a blender. Blend on high until completely smooth and hot to the touch (about 1 minute).
  3. Strain the Oil: Pour the basil oil mixture through a fine-mesh sieve lined with muslin or a coffee filter into a clean jar. Do not press the solids; let it drip naturally for the clearest oil. Discard solids.
  4. Assemble the Salad: Arrange the various tomato cuts attractively on a large, chilled platter. Season the tomatoes lightly but evenly with flaky salt and fresh black pepper.
  5. Nestle the burrata: Gently tear the burrata balls into large, rustic chunks and nestle them amongst the tomatoes. This creates the perfect creamy pools.
  6. Finish the Tomato and Burrata SaladDish: Drizzle generously with the prepared Basil Oil. Finish with a zigzag of the cooled Balsamic Glaze. Scatter the remaining fresh basil leaves over the top. Serve immediately.