Today I made a Burrata Tomato Salad and it was delicious!
I got the recipe from a blog I follow called What's Gaby Cooking. She's a Californian-cat loving-Chef. I really enjoy her blog and social media posts, she has such a cool easy way about her. I feel like she could be a distant friend.
This was the first of her recipes I've tried. You can find it here or read below:
- 1 pint heirloom cherry tomatoes, halved
- 1 pint heirloom tomatoes, cut into sliced
- 2-3 balls of Burrata cheese
- Maldon salt and freshly cracked black pepper
- 1 recipe Basil Vinaigrette
For the Basil Vinaigrette:
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the torn croutons:
- 1/4 loaf ciabatta bread
- olive oil
- Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
- Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.
- To make the croutons, preheat the oven to 425 degrees F (240 Celsius for us Brits). Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.
- In a large bowl, arrange the cherry tomatoes, large tomato slices, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with basil vinaigrette.
I did make a couple of changes when making it. I used three different types of tomatoes: Cherry, Aromatico & Petite Plum as these were the best ones available on the day. I also used two garlic cloves in the vinaigrette because we're big fans in this house.
The result was scrummy and will definitely be repeated.
- Let me know if you try it?
- Do you have any new salad ideas?
- What are your favourite food blogs?