This recipe appears in:Burrata with Heirloom Tomatoes from 'Di Bruno Bros. House of Cheese'
Caprese salad is a summertime classic for good reason, but the trio of mozzarella, tomato, and basil can grow tired when it's featured on every restaurant menu in town. This twist from Di Bruno Bros. House of Cheese perks up the staple with sensuous burrata and pungent garlic oil. Author Tenaya Darlington adds the requisite balsamic and basil in full force for bright sweetness and herbal bite.
Why I picked this recipe: With heirloom tomatoes finally coming into their own, I couldn't say no to pairing them with creamy burrata.
What worked: The garlic oil was a particularly nice touch to the salad. Save a little to drizzle on top of the halved burrata.
What didn't: There is far more balsamic listed than necessary. Give the tomatoes a hearty drizzle and call it a day.
Suggested tweaks: This recipe can easily be scaled up or down. For a more substantial portion of tomatoes, go up to 2 pounds and keep the burrata as written.
Reprinted with permission from Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington. Copyright 2013. Published by Running Press, a member of the Perseus Books Group. All rights reserved. Available wherever books are sold.
- 1 pound heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
- 8 basil leaves, sliced into ribbons
- 3/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Sea salt and freshly ground pepper
- 2 burrata, about 12 ounces each
- 1 loaf rustic Italian bread, cut in thick slices and grilled or toasted
Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.
Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.