This beautiful salad is actually very, very easy to prepare. The ingredients for the vinaigrette are simply tossed into a mini food processor and pulsed until blended. Once you have prepped the vegetables you are ready to assemble and serve. The centerpiece of the dish is the burrata. Burrata is an Italian cheese that is made with Mozarella and cream. It is a slightly difficult to work with because once the cheese is sliced the soft interior kind of oozes out. For that reason, it should be the last ingredient added when you plate the salad. The burrata has a delicious, buttery taste that pairs especially well with the arugula, tomatoes and olives. Delizioso!!
TOMATO AND OLIVE SALAD WITH BURRATA AND WHITE BALSAMIC VINAIGRETTE (Serves 4)
Ingredients for vinaigrette:
1 medium shallot, roughly chopped
- 1 small garlic clove, roughly chopped
- 1/2 c. loosely packed basil leaves
- 1/2 c. extra-virgin olive oil
- 1/4 c. white balsamic vinegar
- 1/4 t. red pepper flakes
- 1/2 t. granulated sugar
- sea salt & freshly ground black pepper
Ingredients for salad:
4 medium, ripe heirloom tomatoes, cut into wedges
- 1/2 c. Kalamata olives, pitted and halved
- 1 bunch arugula, stemmed
- 3 T. pine nuts, toasted
- 1 (6 ounce) Burrata
- Sliced rustic bread or focaccia, for serving
- In a food processor, pulse the shallot, garlic and basil until finely chopped. Add remaining ingredients and pulse just until blended. Taste and adjust seasoning with salt and pepper.
- Arrange tomatoes and arugula in a single layer on a medium serving platter or plates. Scatter olives and pine nuts over. Cut burrata in half carefully and arrange halves in the center of the salad. Drizzle with vinaigrette and lightly dust tomatoes with salt and pepper; serve with sliced bread on the side.
~ Sur la Table ~