This Burrata Salad recipe is for those days when you have the finest heirloom tomatoes sitting on the kitchen counter, but can’t decide between fresh mozzarella and ricotta cheese to pile them over.
- 2 lb heirloom tomatoes different colors
- 1 lb burrata cheese
- 1/4 c young basil leaves for garnish
- 1 c young basil leaves
- 4 tbsp extra virgin olive oil
- 3 tbsp pine nuts
- 1/2 lemon juice
- 3 tbsp parmigiano reggianno cheese
- 1 clove large garlic grated
- sea salt to taste
Add the basil leaves, olive oil, pine nuts and lemon juice to the bowl of a food processor and make the pesto. Process until smooth to your liking.
Transfer the pesto to a bowl and stir in the grated garlic and the parmigiano reggianno cheese. Season to taste with sea salt and add more lemon juice or olive oil to your desired consistency.
Spread a layer of the pesto on top of a serving platter.
Place the burrata cheese on top, carefully tearing the pouch with your hands.
Slice the tomatoes into wedges and place them on top of the pesto and around the burrata cheese.
Drizzle the burrata salad with more pesto, sprinkle with the fresh basil leaves and finish with a pinch of coarse sea salt.
Serve with garlic bruschetta.