I have to admit that this week’s recipe for Burrata and Tomato Salad with Garlic Toasts was something that I just put together for a quick lunch earlier in the week and we loved it so much that I thought it was worth sharing here!
Although the calendar reminds us that we are at the beginning of October, our unseasonably warm temperatures, and an abundance of still very flavorful and juicy tomatoes, made me want to make something to hold on to late summer, just a little longer.
The idea came along when I noticed some Burrata cheese in my refrigerator and I smelled the fresh loaf of sourdough bread that had just come out of the oven. It took no more than 15 minutes to put together this quick salad and sit down to a delicious light lunch!
Ingredients for the Burrata and Tomato Salad with Garlic Toasts
- Ripe tomatoes (I used a combination of Campari and grape tomatoes)
- a tiny red onion, sliced
- 2 balls of 2-oz. Burrata cheese, drained
- two slices of sourdough (or other hearty) bread, toasted
- a clove of garlic
- a good vinaigrette (use the one in the recipe or your favorite)
- — fresh basil
What is Burrata and how it is used
Burrata is a soft, fresh Italian cheese that originates in southern Italy and is made from cow’s milk. It looks like fresh mozzarella on the outside, but if you tear it, a soft and creamy interior of small cheese curds and cream will ooze out. It is rich and creamy and a key ingredient for many Italian dishes to include pizza, pasta, and of course, Caprese salad.
3 Steps to a Burrata and Tomato Salad with Garlic Toasts
— Prep the tomatoes and onions, toss them in a bowl with the vinaigrette
— Brush the bread with olive oil and toast (or grill)
— Arrange the Burrata in the middle of a platter and place the tomatoes around them. Serve with the toasts, cut into triangles
3 Tips for a great salad
- If you have the time, allow the tomatoes to sit in the vinaigrette for 10-15 minutes as this step will make them taste even more flavorful
- Do not omit the garlic — rubbing it on the warm, toasted bread, like we do with bruschetta, will make it irresistible
- If you do not have Burrata cheese, use good quality fresh Mozzarella balls. The salad will still be delicious!
A “deconstructed” Panzanella salad
You can think of this salad as a simple, “deconstructed” variation of the well-known panzanella salad, a recipe of which I shared on the blog last year around the same time. If you would like to revisit the classic Italian panzanella recipe, you can check it out here! Both recipes are delicious and perfect for a light meal, while we still have access to sweet, flavorful tomatoes!
- 2, 2 oz. Burrata cheese balls
- 10 oz. ripe tomatoes, such as Campari and/or grape
- ½ very small red onion
- 2 slices of sourdough bread
- 1 clove of garlic
- --- sprig of fresh basil
- For the vinaigrette:
- 2 TBSP. sherry or red wine vinegar
- ½ tsp. mustard
- 1 tsp. honey
- 6 TBSP. extra virgin olive oil
- ½ tsp. sea salt
- ¼ freshly ground pepper
- Remove the Burrata from the refrigerator and allow it to come to room temperature
- In a bowl, whisk together the vinegar, mustard and honey. Pour over the extra virgin olive oil, while whisking, season with sea salt and freshly ground pepper and set aside
- Cut the tomatoes into bite-sized pieces, and thinly slice the red onion. Add both to the bowl with the vinaigrette. Allow to marinate for 15 minutes at room temperature
- Brush two large pieces of sourdough bread with olive oil and toast in a hot skillet (or grill) on both sides. Rub a clove of garlic on one side of the slices and cut into triangles
- Tear the balls of Burrata gently to reveal the creamy interior and place them in the middle of a serving platter. Place the marinated tomato mixture around the Burrata and arrange the garlic toasts along the other side
- Garnish with some fresh basil leaves and drizzle some more extra virgin olive oil. Serve at once
THANK YOU FOR READING AND FOLLOWING ALONG!
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This is sooooo refreshing! What a great “deconstructed” bruschetta idea! Thank you again for posting a healthy and innovative recipe (and stunning photographs)!
Thank you so much for your comment! An easy and delicious salad to make, while good tomatoes are still around!