Tomato and Burrata Salad with Pangrattato and Basil is a delightful dish that elevates the classic Caprese-inspired salad by featuring creamy and luxurious Burrata cheese alongside ripe and flavorful tomatoes. The combination of juicy tomatoes, creamy Burrata, tangy vinaigrette, and garlicky pangrattato creates a burst of flavors and textures that celebrate the essence of summer. The key to making this salad exceptional is using the freshest and ripest tomatoes and high-quality Burrata. The sweet-tart white balsamic vinaigrette complements the tomatoes perfectly, while the Italian pangrattato adds a delightful crunch and soaks up the tomato juices and Burrata cream. This salad is best enjoyed immediately after assembly, ensuring a delicious and unforgettable experience.
SERVES 4 TO 6
INGREDIENTS:
SALAD:
- 1½ pounds very ripe tomatoes, cored and cut into 1-inch pieces
- ½ pound cherry or grape tomatoes, halved
- 1 shallot, halved and sliced thin
- 1½ tablespoons white balsamic vinegar
- ½ cup chopped fresh basil
- 8-10 ounces Burrata cheese, room temperature
PANGRATTATO:
- 3 ounces rustic white bread, torn into rough pieces (1½ cups)
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 garlic clove, minced
INSTRUCTIONS:
- PREPARE THE PANGRATTATO: In a food processor, pulse the torn bread into large crumbs measuring between ⅛ and ¼ inch. In a 12-inch nonstick skillet, combine the bread crumbs, 2 tablespoons of olive oil, a pinch of salt, and a pinch of pepper. Cook over medium heat, stirring often, until the crumbs are crisp and golden (about 10 minutes). Create a space in the center of the skillet, add the minced garlic, and cook for another 30 seconds until fragrant. Stir the garlic into the crumbs, transfer the mixture to a plate, and let it cool.
- SALT AND DRAIN THE TOMATOES: Spread the tomato pieces on a baking sheet lined with paper towels. Sprinkle with ¼ teaspoon of salt and let them sit for 30 minutes.
- PREPARE THE VINAIGRETTE: In a large bowl, combine the shallot, white balsamic vinegar, and ¼ teaspoon of salt. While whisking constantly, drizzle in the remaining 4 tablespoons of olive oil. Add the tomatoes and chopped basil, toss gently to combine, and arrange them on a platter.
- ASSEMBLE THE SALAD: Place the Burrata on a clean plate and cut it into 1-inch pieces, collecting the creamy liquid. Sprinkle the Burrata evenly over the tomatoes, drizzle it with the creamy liquid, and top with the garlicky pangrattato.
- SERVE IMMEDIATELY: Tomato and Burrata Salad with Pangrattato and Basil is now ready to be served. Enjoy the wonderful combination of flavors and textures in this refreshing and delightful summer salad.
TIPS:
- Choosing Tomatoes and Burrata: Look for vine-ripened and very ripe tomatoes with vibrant colors for the best flavor. Opt for fresh Burrata that is soft and creamy, and let it come to room temperature before serving.
- Preparing Pangrattato: When making pangrattato, ensure that the bread crumbs are golden and crisp. The garlicky flavor adds depth to the salad, so take care not to burn the crumbs during cooking.
- Serving Fresh: This salad is best served immediately after assembly to enjoy the freshness of the tomatoes and the creaminess of the Burrata.
This Tomato and Burrata Salad with Pangrattato and Basil is a celebration of summer’s bounty, showcasing the lusciousness of Burrata and the sweetness of ripe tomatoes. The interplay of tangy vinaigrette, creamy cheese, garlicky bread crumbs, and fresh basil creates a harmonious symphony of flavors that is sure to impress your guests. Remember to choose the best-quality ingredients and serve the salad immediately for the most delicious experience. Whether enjoyed as a light meal or a flavorful side dish, this salad is guaranteed to be a favorite at your dining table.
