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Author Notes: I'm usually not a big fan of raw tomatoes but who can resist the fresh and delicious taste of heirloom tomatoes? My husband and I love to try different types of salads and we love going to restaurants that use locally grown organic fruits and vegetables. The taste is so much better and it feels good to support local farmers and our community. Many times, after a trip from Whole Foods or the Farmer's Market, I feel inspired to experiment in the kitchen. This is how I came up with this recipe that we absolutely love and I want to share it with you. This recipe is very similar to the famous caprese salad. However, this one has some salami and coppa (you can of course make it without, it'll be as delicious, if not more) and use burrata cheese instead of the traditional mozzarella. Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a soft texture. It's absolutely delicious. You should find burrata from your local Whole Foods. If you can't find it, you can use fresh mozzarella instead but try it with burrata at least once because it's truly delicious with it. I bought all of my ingredients from Whole Foods to make it easy for you to shop for them from one place. And, lastly, if you have all the ingredients (I uploaded a picture of all the ingredients as well) at home, this recipe only takes about 5-6 mins to prepare:). Enjoy! —Eliette
- 2 big heirloom tomatoes
- 4-5 fresh basil leaves
- 8 slices of Applegate Farms salami or coppa or both
- 6 ounces fresh burrata cheese
- 3-4 tablespoons balsamic reduction or glaze (I used the brand Roland)
- 1 pinch Fleur de Sel (or salt if unavailable)
- Slice the heirloom tomatoes about 1/4 inch thick
- Cut the basil leaves into a chiffonade
- Squeeze a few circles of balsamic reduction across your plates
- Layer the sliced heirloom tomatoes and salami/coppa over the balsamic reduction
- Cut the fresh burrata cheese ball into 4 quarters and place them on your plates over the salad.
- Squeeze some more balsamic reduction over the salad.
- Sprinkle with Fleur de Sel (or salt)
- Spread the basil chiffonade over the top
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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A matter of taste.
It's time to travel.
A case for cooked fruit.
Off to market.