WHY THIS RECIPE WORKS:
Burrata is a deluxe version of fresh mozzarella in which supple cheese is bound around a filling of cream and bits of cheese. We wanted to create a Caprese-inspired salad in which summer’s best tomatoes could star alongside this decadent cheese. We quickly realized that just tomatoes, basil, and good olive oil weren’t enough to bring out the best in the rich burrata. To concentrate the tomato flavor, we used a
combination of standard tomatoes and cherry tomatoes, and we found that salting them for 30 minutes helped draw out their watery juices. Blending the olive oil with a little minced shallot and mild white balsamic vinegar gave us a bold vinaigrette. Finally, adding a topping of Italian pangrattato (rustic garlicky bread crumbs) brought the dish together, soaking up both the tomato juices and the burrata cream. The success of this dish depends on using ripe, in-season tomatoes and very fresh, high-quality burrata
SERVES: 4 to 6
TOTAL TIME: 40 minutes
INGREDIENTS:
- 1½ pounds ripe tomatoes, cored and cut into 1-inch pieces
- 8 ounces ripe cherry tomatoes, halved
- Salt and pepper
- 3 ounces rustic Italian bread, cut into 1-inch pieces (1 cup)
- 6 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 shallot, halved and sliced thin
- 1½ tablespoons white balsamic vinegar
- ½ cup chopped fresh basil
- 8 ounces burrata cheese, room temperature
INSTRUCTIONS:
- Toss the tomatoes with ¼ teaspoon of salt and let them drain in a colander for 30 minutes.
- Pulse the bread in a food processor into large crumbs measuring between ⅛ and ¼ inch, about 10 pulses. Combine the crumbs, 2 tablespoons of oil, pinch of salt, and pinch of pepper in a 12-inch nonstick skillet. Cook over medium heat, stirring often, until the crumbs are crisp and golden, about 10 minutes. Clear the center of the skillet, add garlic, and cook, mashing it into the skillet, until fragrant, about 30 seconds. Stir the garlic into the crumbs. Transfer to a plate and let cool slightly.
- Whisk the shallot, vinegar, and ¼ teaspoon of salt together in a large bowl. Whisking constantly, slowly drizzle in the remaining ¼ cup of oil. Add the tomatoes and basil and gently toss to combine. Season with salt and pepper to taste, and arrange on a serving platter.
- Cut the burrata into 1-inch pieces, collecting the creamy liquid. Sprinkle the burrata over the tomatoes and drizzle with the creamy liquid. Sprinkle with bread crumbs and serve immediately. Enjoy your Tomato and Burrata Salad with Crispy Bread Crumbs
