Tis tomato season – they are bright, ripe, and juicy. This salad is easy to throw together and it is delicious. You can eat it as a salad or put it on toasted bread as an appetizer. This is actually the first time I've tried burrata and I loved it. It was so creamy and flavorful.
FYI - Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.
- 4 large heirloom tomatoes (about 2 1/2 pounds) or 4 to 5 large plum tomatoes
- Fleur de sel or coarse kosher salt
- Freshly ground black pepper
- 1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
- 1/4 cup extra-virgin olive oil
- 4 (2.5-ounce) rounds burrata cheese
- Cut up the burrata cheese and place on the plate.
- Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper and drizzle with olive oil.
- Optional - Let stand at room temperature for 30-60 minutes, stirring occasionally. Scatter the tomatoes on top of the cheese.
- Garnish with basil leaves and serve.
* Optional – sliced baguette – brush both sides of bread with olive oil; sprinkle with salt and pepper and grill. (I use my George Foreman to make grilled bread when I'm in a hurry).