Fresh Tomato & Burrata Salad

Recipe

Ingredients

• 2 (8- to 10-ounce) balls of fresh burrata cheese
• 3–4 large fresh local tomatoes, sliced to ¼-inch thickness
• Good olive oil
• Aged balsamic vinegar
• Kosher salt and freshly ground black pepper
• 20 fresh basil leaves, julienned
• ½ red onion, sliced thinly
• Fleur de sel or sea salt
• Garlic Crostini (see recipe below)

Instructions

Arrange the sliced tomatoes on a large platter with only slight overlap. Layer with the sliced red onion and half of the basil.

Place the burrata on top of the tomatoes, leaving enough space around each piece so it can spread when cut open.

Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar. Sprinkle with kosher salt and freshly ground black pepper.

Scatter the remaining basil over the salad, finish with fleur de sel, and serve with Garlic Crostini.

Garlic Crostini

Makes 20–25 pieces

Ingredients

• 1 baguette
• ¼ cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 garlic clove, halved lengthwise

Instructions

Preheat the oven to 400°F.

Slice the baguette diagonally into ¼-inch-thick slices. Depending on the size of the baguette, you should get approximately 20–25 slices.

Arrange the slices in a single layer on a baking sheet. Brush each slice with olive oil and sprinkle generously with salt.

Bake for 15 minutes, until browned and crisp.

Once cool enough to handle, rub the seasoned side of each toast with the cut side of the garlic clove.

Serve at room temperature alongside the Fresh Tomato & Burrata Salad.