Heirloom Tomato Salad with Burrata Cheese and Basil
Make this salad when tomatoes are at their summer best.
Recipe is adapted from Sunday Suppers at Lucques by Suzanne Goin
1/4 loaf country bread, crust removed
1/2 c. extra-virgin olive oil
1 T. fresh oregano
1 clove garlic
1 1/2 T. red wine vinegar
1 c. cherry tomatoes
3 lbs. heirloom tomatoes, assorted colours and shapes
1 t. fleur de sel
2 T. sliced opal basil (purple)
2 t. sliced green basil
1 small container burrata cheese
1/2 c. shallots, thinly sliced
1/4 c. Italian parsley leaves
salt and pepper
Preheat the oven to 375ºF. Tear the bread into 1″ pieces. Toss pieces with 2 T. oil,and toast on a baking sheet for 12-15 minutes or until croutons are golden, but still tender inside. Mince oregano, garlic and salt together to make a paste, transfer to a bowl and stir in the vinegars. Whisk in the remaining 6 T. oil and season to taste.
Cut cherry tomatoes in half and core heirloom tomatoes, cutting some of them into wedges and slicing some. Arrange tomato slices on individual plates. Sprinkle with fleur de sel and some of the vinaigrette. Scatter with a little basil.Cut the burrata cheese into wedges and tuck them in around the tomatoes. Toss tomato wedges and cherry tomatoes with the sliced shallots, 1/2 t. kosher salt, a pinch of pepper and 3 T. of the vinaigrette. Gently toss in the croutons.Arrange this mixture evenly on plated tomatoes, adding parsley leaves and the rest of the basil to garnish. 8 servings
I purchased the cheese at Duso’s on Granville Island. For an article on burrata cheese, see The Washington Post.