Recipe: Heirloom Tomatoes with Burrata
This is a super simple recipe where only one thing really matters, the seasonality of the tomatoes. In Welcome to Michael’s, Michael offers using goat cheese or buffalo mozzarella in place of the burrata if you kind find it or want to try some variations. So long as the tomatoes are ripe and sweet, you really can’t screw this recipe up.
Heirloom Tomatoes and Burrata:
- 1-1/2 to 2 pounds heirloom tomatoes of mixed colors
- 4 cups arugula leaves
- Sea salt and freshly ground pepper
- 1 pound burrata cheese, quartered
- 1 cup balsamic vinaigrette (click here for recipe)
- 1/4 cup julienned fresh basil leaves
Core the tomatoes, trim both ends, and cut them crosswise into 1/4-inch pieces. Arrange a bed of arugula on each of four luncheon plates. Arrange the tomatoes overlapping on top of the arugula, alternating colors. Sprinkle the tomatoes with salt and pepper. Place the cheese, rind side down, alongside the tomatoes on each plate. Drizzle with the vinaigrette and sprinkle with basil.