Italian Foods 

Heirloom tomato and burrata salad with tomato conserva vinaigrette



Heirloom tomato and burrata salad with tomato conserva vinaigrette

Heirloom tomato and burrata salad with tomato conserva vinaigrette

Tomato lovers, this is for you: ripe tomatoes, creamy Burrata, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled fish, eggplant, or zucchini. If you can’t find Burrata, substitute sliced fresh mozzarella.

– Serves 4.
– ¼ cup Tomato Conserva (recipe below), finely chopped.
– ¼ cup extra-virgin olive oil.
– 1 tsp. red-wine vinegar.
– Kosher salt and freshly ground.
– black pepper.
– 1¼ lb. large ripe tomatoes, preferably.
– heirloom, cored and sliced.
– ½ inch thick.
– 8 oz. Burrata (1 large or 2 small.
– balls), quartered or halved to yield 4 pieces.
– 16 to 20 small whole fresh basil leaves.
– Flaky sea salt, such as Maldon, for serving.
– 4 lb. ripe, meaty tomatoes, such as beefsteak or plum, cored and sliced crosswise ½ inch thick.
– 2 medium cloves garlic, smashed and peeled.
– ½ cup extra-virgin olive oil.
– Kosher salt and freshly ground black pepper.


Step 1: In a small bowl, whisk the conserva with the oil, vinegar, 1 tsp. salt, and 1/4 tsp. pepper. Arrange the tomato slices and Burrata on 4 salad plates. Scatter the basil leaves and drizzle the vinaigrette over the tomatoes and cheese. Sprinkle lightly with sea salt and serve.
Step 2: TOMATO CONSERVA: Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1 tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer. Put the sheets in the oven and lower the heat to 225°F. Slowly roast, switching the positions of the sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5 to 6 hours. let the tomatoes cool for at least 10 minutes before serving or using. (The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.)

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