With summer and summer produce in full swing, I have been taking advantage of making dishes that highlight all my favorite foods that are in season only this time of year. Two of my favorite foods that are best in the summer are farm fresh Heirloom Tomatoes and Basil.
Basil and tomatoes go together like Batman and Robin and the addition of my favorite Italian Cheese, Burrata is just icing on the Batmobile (horrible metaphor but you get where I am going with this….).
I originally was thinking of making this salad with my Basil Pesto, but decided to go the route of a Basil Vinaigrette instead (lighter, and more salad-like). I found a recipe for a basil vinaigrette from a fantastic food blog I love, and changed up a few things like using Spring Onions instead of shallots because, spring onions are also in season!
Some other variations of this dish I made this week included adding in some arugula to really make it feel like a salad. You can also add in fun additions like Prosciutto, or pine nuts, or shaved Parmesan on top.
This salad can also be served on top of bread like a bruschetta which is delicious and a great appetizer for a party!
Tomato and Burrata Salad with Basil Vinaigrette
- 1 1/2 Cups Fresh Basil Leaves (packed tightly - about 2oz)
- 1/3 Cup Spring Onions (or shallots)
- 1 Garlic Clove
- 1/4 Teaspoon Red Pepper Flakes
- 1 Tablespoon Red Wine Vinegar
- 1/4 Teaspoon Salt
- 1/4 Cup Olive Oil
- 3 lbs Heirloom Tomatoes (all colors/sizes cut into bite sized pieces)
- 1 1/2 lbs Burrata (about 6 balls, cut in half)
- For the vinaigrette: in a blender add your basil, spring onion, garlic clove, red pepper flakes, red wine vinegar and salt. While the blender is on, slowly pour your olive oil in until the mixture is smooth and emulsified. Taste the vinaigrette and season with more salt and black pepper, if needed.
- To assemble the salad, place your cut up tomatoes in a large bowl, add your dressing a little at a time until the tomatoes are coated nicely with dressing (depending on how much dressing you like, you may have some leftover.)
- Place the tomatoes and dressing on a large platter or in a large salad bowl. Top the tomatoes with fresh burrata cheese - sprinkle with some salt and fresh black pepper. Serve cold or room temperature.