We recently found a source of some truly fresh burrata and decided to use it for making a burrata and heirloom cherry tomato salad. Chef Nick at Novanta makes a few ovolines of burrata every day in the morning when they make their house mozzarella for use in their pizza driven restaurant. Their mozzarella is so good i should almost call it a mozzarella driven restaurant. Their mozzarella is always fresh and made daily from cows milk using local Wisconsin made cheese. With such a fantastic product and some really sweet tomatoes coming to the market it was the perfect time to pair them for a simple and quick salad.
For those not familiar with burrata it is a fresh mozzarella cheese filled with cream and mozzarella in the centre. The cream centre has delightfully creamy and silky texture. We use the acidity of tomatoes and really good white balsamic vinegar to pair with the richness of burrata. We also make a chive and basil infused olive oil to provide a vegetal contrast to the creamy dairy. This salad is very quick to make and if you are in a hurry you could just use a good quality olive oil to dress these and add chopped basil and chives as a variation.
Burrata and Heirloom Cherry Tomato Salad
- Total Time: 30 mins
- Yield: serves 2
Ingredients
- 1 Burrata Ovoline
- 4 to 6 multicolor heirloom cherry tomatos halved
- 1 tsp olive oil
- salt
- 1 tsp white balsamic vinegar
- 0.5 cup olive oil
- 0.25 cup chopped basil
- 0.25 cup chopped chives
- 4 chives
Instructions
- Run the 0.5 cup olive oil with the basil and chives in a blender and let infuse overnight
- Next day strain to obtain green colored chive and basil infused olive oil
- Mix halved cherry tomatos, 1 tsp olive oil and the balsamic white vinegar and dress with salt
- Cut burrata into 3 to 4 pieces and place onto the plate
- Add the cherry tomato halves dressed with olive oil and white balsamic vinegar
- Drizzle the basil chive infused olive oil around the burrata
- Garnish with chives
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
