We’ll admit it: we’re tomato snobs. For nine months of the year we eschew those abnormally red, all-too-uniform, flavorless, mealy orbs marketed at the grocery store as “tomatoes,” preferring instead to just go without.
But we no longer need to go without, for it is summer, and the real tomatoes are back. To celebrate, intern Claire, our in-house lunch chef for the summer, threw together a simple salad celebrating the arrival of tomato season. Her creation is summer on a plate: thick, juicy tomato slices liberally seasoned with salt and pepper and topped with garden-fresh basil and arugula, olive oil, and balsamic vinegar. And oh yeah, burrata. Because…well, burrata.
It’s basically a Caprese salad, but better. Even more so thanks to Claire accidentally purchasing an “everything” baguette instead of a good ol’ fashioned plain one. The added texture and seasoning of the “everything” was a perfect accompaniment to the salad.
Tomato-Burrata Salad with Arugula and Basil
4 large heirloom tomatoes
2 cups arugula
1/2 cup basil (loosely packed)
7 ounces burrata cheese
2 tablespoons olive oil, divided
1 tablespoon balsamic reduction
Salt and pepper to taste
Preheat oven to 350. Cut baguette on a bias. Place the sliced bread on a baking sheet and drizzle or brush with olive oil. Season with salt and pepper and bake in oven for 10 minutes or until edges start to brown.
Cut tomatoes into thick slices and arrange on a plate. Season with salt and pepper. Toss the arugula and chiffonade basil in remaining olive oil and top tomatoes with a handful of the greens. Lastly top with the burrata. Drizzle with olive oil and balsamic reduction and season to taste.