If there’s one thing I can’t resist, it’s the tomato burrata salad ! But not just any : to make the ultimate tomato/burrata, you need excellent tomatoes and the same goes for cheese.
If you do not know the burrata, it is a ball of cheese (cousin of the mozzarella). It is made mainly with cow’s milk in the Puglia region while mozzarella is made with buffalo milk in Campania. The difference between the two ? The burrata has a heart of crème fraîche that flows generously when cut. We will come back to the dietary side – but the pleasure is there ! Very fragile, it is wrapped in rush leaves and must be tasted in the days following its manufacture.
I wanted to share this recipe with you because if there is one thing we like with burrata, it’s the sauce – and generally the olive oil. Oil which increases the caloric addition of this already rich dish. My WW coach Anna Austruy shared a superb sauce tip to accompany our summer salads and I want to share it with you.
Burrata tomato salad
1 burrata (I buy mine from Androuet)
1 beautiful old variety tomato like pineapple tomato, Crimean black…
1 handful of cherry tomatoes
2 tea spoon balsamic vinegar
1 tea spoon mustard
a dozen basil leaves
Himalayan pink salt
Black pepper (mine is mixed with a few pink berries)
Wash all the tomatoes. Reserve.
In a small blender, place the cherry tomatoes with mustard, oil and balsamic vinegar. Mix until a homogeneous sauce is obtained. Then add 3/4 of the basil leaves, mix again. Adjust the seasoning to your liking.
Finely cut the tomato.
In a plate or bowl, place the tomato slices and the burrata in the middle (mine was completely broken when it comes out of the package…). Pour the sauce over it and finish with a round of freshly ground pepper, a pinch of pink Himalayan salt. Add the last basil leaves.
Other summer recipes :