Terrific Tomato Burrata Salad
Change up your everyday green salad with this heavenly Tomato Burrata Salad with a flavorful vinaigrette and simple homemade croutons!Vinaigrette makes about ¾ cup.
Servings: 6 servings
Ingredients
Croutons:
- ⅓ pound white bread, (any bread will work - french, brioche, day-old bread, left over hot dog buns (why not?!)
- 1 ½ Tablespoons extra virgin olive oil
Vinaigrette:
- 3 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon mayonnaise
- 1 clove garlic, minced
- ½ Tablespoon minced fresh oregano, or 1 teaspoon of dried oregano
- ½ Tablespoon minced shallots
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ½ cup extra virgin olive oil
Salad:
- 3 pounds assorted tomatoes, including heirloom tomatoes in various sizes, shapes and colors
- salt and pepper, to taste
- 3 - 4 Tablespoons sliced basil
- 8 - 9 ounces burrata cheese
Instructions
Vinaigrette:
- In a small bowl, whisk together the vinegar, mustard, mayonnaise, garlic, oregano, shallots, salt and pepper until combined.
- Slowly add the olive oil while continuing to whisk until the dressing is completely combined.
Croutons:
- Preheat the oven to 375℉.
- Tear or cut bread into bite-sized pieces (cubes). I leave the crust on.
- Place the bread in a medium-size bowl.
- Drizzle the olive oil onto the bread and toss with your hands making sure that each piece has some olive oil on it. Add more olive oil if needed.
- Dump the croutons onto a rimmed baking sheet and spread out into a single layer.
- Bake for 10-15 minutes until lightly brown. Watch this closely as some bread will toast quicker than others.
- Remove from oven and cool.
Salad:
- Cut the tomatoes in any way you would like. Sometimes I cut some of the bigger tomatoes into slices and some of them into wedges. If using cherry tomatoes, cut them in half.
- Arrange ½ of the cut tomatoes on a platter and lightly sprinkle with salt and pepper. If you sliced tomatoes, use these for the bottom layer of the salad.
- Lightly spoon just a little bit of the vinaigrette onto the tomatoes and then sprinkle with ½ of the sliced basil leaves.
- Cut the burrata cheese into about 2" pieces. Spoon the cheese on top of the tomatoes on the platter.
- Add the remaining tomatoes to the top of the cheese (letting some of the burrata show through).
- Spoon more vinaigrette on top of the salad (the amount is up to you). I usually use about 2 Tablespoons and pass the remaining dressing around the table for those that might like more.
- Sprinkle the top of the salad with the remaining basil.
- Enjoy!
Tried this recipe?Mention @Great8Friends or tag #gr8food!