Think of burrata salad as the classic caprese salad's fancy cousin. We top peak-summer tomatoes with luscious burrata cheese, and garnish with a shower of peppery basil leaves and savory chives.
Ingredients
- 3 lb.
heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2" rounds
- 1
shallot, finely chopped
-
Flaky sea salt
-
Freshly ground black pepper
- 2 tbsp.
extra-virgin olive oil
- 2 tbsp.
red wine vinegar
- 1/3 c.
panko bread crumbs
- 2
(4-oz.) balls burrata, drained and room temperature
- 1 tbsp.
chopped fresh basil
- 1 tbsp.
sliced fresh chives
-
Crusty bread, for serving
Description
- Step 1On a rimmed baking sheet, toss tomatoes and shallot; season with 1 teaspoon salt and 1 teaspoon pepper. Drizzle oil and vinegar over. Let sit until tomatoes have released their liquid and shallots are softened, about 30 minutes.
- Step 2In a small skillet over low heat, toast panko, stirring occasionally, until golden brown, about 2 minutes. Transfer to a small bowl.
- Step 3Layer tomatoes on a large platter. Spoon shallot and juices over top. Sprinkle with panko. Arrange burrata in center of tomatoes and crack open with your hands. Sprinkle with basil, chives, salt, and pepper. Serve with bread alongside.
