What dish screams summertime better than a nice tomato salad? Even more so, a tomato salad accompanied with one of the most magnificent cheese creations known to man - Burrata. The difference between a tasty red tomato in the summer months - when they are in season - compared to a preserved, imported from Mexico, tasteless barely orange "tomato" in the winter - is like night and day. Are you eating enough tomatoes people? If not, I suggest you take advantage of this in-season produce product and throw it in your next couple of meals. Your homemade tomato sauces are better, your salads are better, everything is better with a fresh summertime tomato. To celebrate the tomato love, I present to you a twist on your regular caprese salad. This time, with roasted vine tomatoes (instead of raw), Burrata cheese (instead of buffalo mozzarella) and a muddled basil oil for your tasting pleasure.
Ingredients (serves 2)
1 ball Burrata cheese (a la Village Cheesemonger)
12 - 14 small tomatoes on the vine
EVOO
12 fresh basil leaves
course salt
Preheat your oven to 400 and set your tomatoes on a baking sheet. Drizzle them with some EVOO and salt and bake until the tomatoes are starting to blister (15 or so minutes). Set aside to a plate and let cool. When the tomatoes are at room temperature, set them in the fridge for at least 1 hour.
With a mortar and pestle (if you do not have one, use a blender to lightly mix the basil, salt and oil), add about 1/3 cup of EVOO, your basil and a pinch of salt and muddle the mixture together.
Plate the tomatoes on the vine on a plate with 1/2 the burrata on each plate. Drizzle the cheese with your basil oil, serve & enjoy!
xo Chef Natty
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