Daily Food

Burrata Salad

Think of burrata salad as Caprese salad's fancy cousin. Peak-summer tomatoes are topped with this luscious cheese (think a shell of mozzarella filled with a soft, creamy filling) and garnished with a shower of peppery basil leaves and savory chives.

Ingredients

3 lb. heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2" rounds
1 shallot, finely chopped
Flaky sea salt
Freshly ground black pepper 
2 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1/3 c. panko bread crumbs
2 (4-oz.) balls burrata, drained and room temperature
1 tbsp. chopped fresh basil
1 tbsp. sliced fresh chives
Crusty bread, for serving

Directions

Step 1
On a rimmed baking sheet, toss tomatoes and shallot; season with 1 teaspoon salt and 1 teaspoon pepper. Drizzle oil and vinegar over. Let sit until tomatoes have released their liquid and shallots are softened, about 30 minutes.

Step 2
In a small skillet over low heat, toast panko, stirring occasionally, until golden brown, about 2 minutes. Transfer to a small bowl.

Step 3
Layer tomatoes on a large platter. Spoon shallot and juices over top. Sprinkle with panko. Arrange burrata in center of tomatoes and crack open with your hands. Sprinkle with basil, chives, salt, and pepper. Serve with bread alongside.