Can you feel it? Summer is slowly coming to a close.
But the best part of summer’s end is the bounty of beautiful tomatoes that become available. Here I’ve used many different types of tomatoes: Sungold & Jasper cherry, Kumato, Mortgage Lifters, Brandywine, Early Girls, and Carolina Golds. Sweet and tart and all at the peak of their season. Served with creamy burrata; crunchy garlicky breadcrumbs, fresh basil and a light white balsamic vinaigrette. This tomato salad is something special and a real celebration of summer!
Aside from how delicious this salad is, I really love the COLORS!
When you make this, try to use as many different types, colors, sizes and shapes of tomatoes as you can find.
Pangrattato is just a sexy name for breadcrumbs. Here I’ve sautéed them in a little olive oil and garlic.
I love buying garlic at the farm market. It’s so much more fresh than what you find in the supermarket. Here I used purple garlic.
And if you are a fan of fresh mozzarella cheese, you must try burrata! A soft, smooth mozzarella exterior is filled with soft, stringy curd and cream. It’s true to it’s name . . . creamy and buttery! Here it is before I’ve cut into it. It has the texture of a delicate soft boiled egg.
And since the tomatoes are truly the stars here, I’ve kept the vinaigrette light; using some olive oil, white balsamic vinegar, mild shallots and salt & pepper. That’s it. That’s all you need!
This salad is a kicked up version of a caprese salad. But to bring out the flavor of the tomatoes even more, I slice them, salt them and let them sit for a half an hour before composing.
Tomatoes, mozzarella & basil. All the elements of a caprese salad are here. But you will really enjoy the creaminess of the burrata and the crunchiness of the bread crumbs along with the intensely sweet tomatoes.
All the components of this tomato salad make a pretty presentation. But I like to serve extra dressing and breadcrumbs on the side.
So grab those tomatoes and celebrate summer with this beautiful salad. Because they’ll be gone before you know it!
“The key to abundance is meeting limited circumstances with unlimited thoughts.” Marianne Williamson
- 2 lbs of mixed tomatoes
- 4 ounces of cherry tomatoes
- 8 ounces of burrata (two, 4 ounce balls)
- 4 ounces of rustic white bread
- ¾ cup plus 2 Tablespoons of olive oil
- ½ cup of white balsamic vinegar
- 2 garlic cloves, minced
- 1 medium shallot, thinly sliced
- ½ cup of basil, chopped or torn
- salt & pepper to taste
- Slice the large tomatoes into even slices. Lay the slices on a paper towel and season with a pinch or two of salt. Let them sit for a half an hour.
- Place the bread in a food processor and pulse until you have coarse crumbs.
- Heat 2 Tablespoons of olive oil in a medium skillet.
- Add the bread crumbs and stir until golden brown, about 5-8 minutes.
- Push the bread crumbs to the side and add the garlic. Stir for about 30 seconds and then stir the garlic into the bread crumbs, remove from the heat and allow to cool.
- Place the shallots in a large bowl. Add the vinegar, ½ teaspoon of salt and several turns of fresh cracked pepper. Whisk in the olive oil. Season with salt and pepper to taste.
- Layer the tomato slices, and cherry tomatoes on a serving plate. (Cut some of the cherry tomatoes in half and leave some whole)
- Drizzle some of the vinaigrette over the tomatoes.
- Cut each burrata ball into 4 pieces and place them on the tomatoes.
- Sprinkle a few handfuls of breadcrumbs around the plate of tomatoes.
- Toss the basil on top.
- Drizzle a little more vinaigrette over the burrata.
- Serve with remaining dressing and bread crumbs on the side.
Know your farmer, know your food! Support your local farmers!