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Recipe

Heirloom Tomato and Burrata Salad with Tomato Conserva Vinaigrette

Scott Phillips

Servings: 4

Tomato lovers, this is for you: sliced ripe tomatoes, creamy Burrata cheese, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled fish, eggplant, or zucchini. If you can’t find Burrata, substitute sliced fresh mozzarella.

Ingredients

  • 1/4 cup Tomato Conserva, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1-1/4 lb. large ripe tomatoes, preferably heirloom, cored and sliced 1/2 inch thick
  • 8 oz. Burrata (1 large or 2 small balls), quartered or halved to yield 4 pieces
  • 16 to 20 small whole fresh basil leaves
  • Flaky sea salt, such as Maldon, for serving

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 0
      Sodium (mg): 310
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 0

Preparation

  • In a small bowl, whisk the conserva with the oil, vinegar, 1 tsp. salt, and 1/4 tsp. pepper.
  • Arrange the tomato slices and Burrata on 4 salad plates. Scatter the basil leaves and drizzle the vinaigrette over the tomatoes and cheese. Sprinkle lightly with sea salt and serve.

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