Burrata and Heirloom Tomato Salad with Jerez Vinegar and “Espanola” Olive Oil

Tomatoes and cheese are a classic pair because they share umami. Umami is the fifth taste after sweet, sour, salty and bitter. It’s often described as a “savory” or “meaty” flavor. Cheese is high in umami, while tomatoes contain compounds that accentuate this savory flavor. Together, they make a dish that’s greater than the sum of its parts.

When it comes to olive oil, quality is key. A good olive oil will be vibrant and green with a slightly peppery taste. Typically, it should also be labeled “extra virgin,” which means it was made from the first cold pressing of the olives and has no more than 0.8% acidity. For this recipe, I highly recommend you use "Espanola" olive oil, or a different Spanish olive oil, because there really is no substitute in quality.

Heirloom tomatoes are open-pollinated, meaning they can be grown from seeds that have been passed down for generations. They’re often more flavorful than regular tomatoes, and come in a wide variety of shapes, sizes and colors.

Jerez vinegar is a type of sherry vinegar made in the Jerez region of Spain. It has a milder flavor than other types of vinegar, making it a good choice for salads and other dishes where you don’t want the vinegar to be too overpowering.

Burrata is a fresh cheese and should be eaten within 3-5 days of purchase. Burrata should be stored in the refrigerator, in its original packaging or wrapped tightly in plastic wrap.

Burrata cheese is a high-fat cheese, with approximately 8 grams of fat per ounce. One ounce of burrata cheese contains approximately 100 calories.