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Heirloom Tomato and Burrata Salad Recipe

Perfectly Seasonal: Heirloom Tomato and Burrata Salad

What could be more gratifying on a sweltering day than a platter of fat and juicy tomatoes, fresh off the vine? I ask that question each year when the season rolls around and, without fail, come up with nothing for an answer.

At this weekend's farmers market, when I spotted heirloom tomatoes by the crateful in a rainbow of colors, I couldn't help but bring several pounds home.

I used my loot — a mixture of green zebras, Cherokees, and yellow brandywines — as the star of a dish so unembellished, I'm not sure I would call it a salad. I sliced the fruits into thin rounds, then drizzled them with high-quality Italian olive oil.

A flaky sea salt helps round out the tomatoes' impossibly sweet flesh; I also added dollops of burrata to cut through the acidity and young leaves of basil to bring out the herbaceousness of the tomatoes. I devoured the dish right away and derived such visceral pleasure from eating it that I guarantee next week I'll be making the salad again. Keep reading to savor this Summer fruit the same way.

Heirloom Tomato and Burrata Salad

Heirloom Tomato and Burrata Salad

Heirloom Tomato and Burrata Salad Recipe 2011-07-25 13:52:34

Ingredients

2 pounds heirloom tomatoes (in varying sizes, varieties, and colors), sliced 1/4 inch thick
8 ounces burrata, drained and cut into 1 inch-sized pieces
Sea salt, such as fleur de sel
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
8-10 basil leaves, large and small, for garnish
Squash blossoms and/or edible flowers, for garnish

Directions

  1. Arrange the tomatoes on a platter; dot with burrata pieces. Sprinkle with salt and pepper, then drizzle with extra-virgin olive oil. Scatter the basil leaves on top.

Serves 6.

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