Author Notes
August is the time of year when we typically have an overabundance of tomatoes. Luckily, we have this delicious heirloom tomato and burrata salad to take care of some of those juicy tomatoes! —Ryan MacDonnell
Ingredients
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12 ounces
burrata
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4 teaspoons
salt
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2 tablespoons
Italian Varietal Olive Oil
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2 cups
Italian bread, large dice
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1 teaspoon
pepper
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4 pieces
heirloom tomatoes, cored and cut in 1/6
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1/2 piece
small cantaloupe melon, quartered and sliced
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2 tablespoons
Basil Infused Olive Oil
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1 tablespoon
Cabernet-Merlot Red Wine Vinegar
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8 pieces
basil leaves
Directions
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Place the burrata, 1 tsp salt, and 1 tsp of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.
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Preheat your oven to 375*F. Place bread, 2 Tbsp of Italian Varietal Olive Oil, 1 tsp salt, and 1/2 tsp pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.
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Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 tsp salt, and 1/2 tsp pepper together in a bowl.
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Spread the whipped burrata evenly onto 4 plates. Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata with them.
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Drizzle a little juice left from the tomatoes over the top and enjoy!
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