“Burrata cheese is the Rolls Royce of fresh mozzarella.” ~ Jeanne Kelley author of Blue Eggs and Yellow Tomatoes
According to Gary Ibsen’s Tomato Fest, an heirloom tomato is defined as “a variety that has been passed down, through several generations of a family because of it’s valued characteristics.” He further states that “every heirloom variety is genetically unique and inherent in this uniqueness is an evolved resistance to pests and diseases and an adaptation to specific growing conditions and climates.”
The demise of the small family farms has greatly reduced the availability of heirloom tomatoes.
For this tomato caprese salad recipe, if you are unable to find heirloom tomatoes, homegrown tomatoes will be fine.
Burrata cheese is a mozzarella cheese exterior filled with mozzarella curd and heavy cream. It is readily available by Bel Gioioso Cheese, Inc.
This recipe is courtesy of Extra Virgin, on the Cooking Channel.
Gather the ingredients.
Slice your tomatoes into ½ inch thick slices. Season generously with kosher salt.
Arrange the tomatoes on a plate. Place a burrata ball or two on top of the tomatoes. Garnish with torn fresh basil and a drizzle of extra virgin olive oil.
Tomato Caprese Salad Variation:
In Blue Eggs and Yellow Tomatoes, Jeanne Kelley makes a homemade pesto sauce; and she drizzles that over the sliced tomatoes and the burrata cheese. She garnishes with pine nuts.
Buon Appetito!!
Heirloom Tomato Caprese Salad
By Published: July 19, 2013
- Yield: 4-6 Servings
- Prep: 5 mins
Courtesy of Gabriele Corcos and Debi Mazar of Extra Virgin.
Ingredients
- 4 large heirloom tomatoes, washed and dried
- Sea salt
- 1 large ball of burrata
- 1/2 cup fresh torn basil leaves
- extra virgin olive oil
- fresh ground black pepper
Instructions
- Gather the ingredients.
- Slice your tomatoes into ½ inch thick slices. Season generously with kosher salt.
- Arrange the tomatoes on a plate. Place a burrata ball or two on top of the tomatoes. Garnish with torn fresh basil and a drizzle of extra virgin olive oil.
- Variation:
In Blue Eggs and Yellow Tomatoes, Jeanne Kelley makes a homemade pesto sauce; and she drizzles that over the sliced tomatoes and the burrata cheese. She garnishes with pine nuts.
- Buon Appetito
