Burrata is a cream filled mozzarella sack. Invented in Puglia, Italy, as a way to use the scraps of curds left over after twisting balls of mozzarella. The scraps are pulled into shreds then mixed with cream and then wrapped with a thin skin of mozzarella. This simple salad of luscious burrata and tomatoes is richly satisfying. To do the recipe justice, it’s important to use the finest quality olive oil, an aged balsamic vinegar and fresh, vine-ripened tomatoes. You will not be disappointed!
- 1 ball fresh burrata cheese
- Vine-ripened Tomatoes
- Extra-virgin olive oil (Robust)
- Aged balsamic vinegar
- Fresh basil, julienned
- Sea salt
- Black pepper, freshly ground
- Cut ball of burrata in half and place in a shallow bowl cut side up.
- Slice tomatoes (I used red and yellow heirloom) into wedges and place around the burrata.
- Generously drizzle the oil and balsamic over the tomatoes and burrata.
- Scatter the basil over the salad and season with salt and pepper. Serve with bruschette.