Tomato Burrata Salad is made with fresh garden tomatoes, creamy burrata cheese, and a crispy, garlicky breadcrumb topping that'll have everyone reaching for seconds.
Servings : 4
Prep Time 10 minutesmins
Resting Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
2poundsripe tomatoes, sliced, or cut into 1-inch pieces (I used heirloom tomatoes, grape tomatoes, and cherry tomatoes)
Place sliced/cut tomatoes in a colander and toss with ¼ teaspoon salt; let drain for about 30 minutes.
Heat 2 tablespoons oil in a 10-inch skillet set over medium heat.
Add the breadcrumbs to the heated oil; season with a bit of salt and pepper, and cook for about 2 minutes, or until crumbs are crispy and golden. Stir frequently.
Stir in the garlic and cook for 10 seconds, or until fragrant.
Remove from heat and transfer to a plate to cool.
Meanwhile, in a large mixing bowl whisk together ¼ cup oil with 1 to 2 tablespoons white balsamic vinegar. Whisk in salt and pepper.
Add the tomatoes and basil to the vinegar mixture; gently toss to combine.
Taste for salt and pepper, and adjust accordingly.
Arrange the tomato salad on a serving platter.
Top with previously prepared bread crumbs and the torn burrata cheese.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.