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Recipes

Tomato and burrata salad

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Preparation: 15 minutes.
Servings: 4 servings

Ingredients

For the herbe oil

125 ml (1/2 cup) extra virgin olive oil

6 large basil leaves (plus more for garnish)

15 ml (1 tbsp) fresh tarragon leaves

15 ml (1 tbsp) chopped chives

For the salad

1 L (4 cups) assorted tomatoes (grape, cherry, beefsteak, and vine-ripened)

1 endive, leaves separated

1 ball of burrata cheese

4 slices of prosciutto

45 ml (3 tbsp) white balsamic vinegar

Salt and pepper to taste

Preparation

For the herb oil

  1. In a small food processor, combine all the herb oil ingredients. Blend until the oil is infused with the color and flavor of the herbs and they are finely chopped. Strain the oil through a fine sieve and set it aside.

For the salad

  1. Cut the larger tomatoes into quarters and the smaller ones in half.
  2. On a large serving plate, arrange the tomatoes, endive leaves, and prosciutto slices. Place the burrata in the center.
  3. Drizzle the salad with the herb oil and vinegar, then season with salt and pepper.
  4. Garnish with fresh herbs and serve with slices of grilled sourdough bread.
Products used