Tomato and Olive Salad with Burrata
Tuesday, August 31, 2021
If there is a food that defines summer it the tomato. Memories of a biting into a fresh grown tomato with a bit of salt is one I love going back to every summer. This salad gets its salt and umani flavor from the olives and capers.
Let the tomatoes, olives and capers meld their falvors for a couple of hours before serving. I like to pull the salad out of the refrigerator a couple of hours before serving. Also a nice crack of fresh ground pepper on top of the burrata cheese is always welcome.
Let the tomatoes, olives and capers meld their falvors for a couple of hours before serving. I like to pull the salad out of the refrigerator a couple of hours before serving. Also a nice crack of fresh ground pepper on top of the burrata cheese is always welcome.
Ingredients
3 large heirloom tomatoes, cored and quartered
1 cup green olives, pitted and rough chopped
2 Tbsp. olive oil
¼ tsp. Kosher salt
½ cup capers, drained
¼ cup pistachios, shelled and rough chopped
1 Burrata cheese
extra virgin olive oil
Freshly ground black pepper
1 pint grape tomatoes, halved
Instructions
In a medium size bowl, combine the tomatoes, olives, capers, olive oil and Kosher salt. Fold the ingredients taking special care to not break up the tomatoes.
Place the salad in the refrigerator for at least 2 hours.
Remove the salad from teh refrigerator around 2 hours befor serving.
Spread the salad onto a serving dish. Place the Burrata cheese in the center, being careful not to break it open.
Sprinkle the pistacios onto of the salad.
Hit the Burrata cheese with a good couple of cracks of freshly ground black pepper. Drizzle the salad with some amazing extra virgin olive oil.
When serving, break open the Burrata cheese.
Tags
Appetizer
