Burrata and Heirloom Tomato Salad with Jerez Vinegar and “Espanola” Olive Oil
Ⓒ 2001 All Rights Reserved by Jeffrey M. Nimer
I can still remember my first contact with Burrata Cheese. “WOW!” It was truly a gastronomic experience for me. I could not believe that Mozzarella cheese could be so good. It resembled Mozzarella Cheese, but it contained a higher content of heavy cream (meaning more fat). I am truly a Chef who believes that ”Fat is Flavor '' and you will hear me speak of this often.
For now, Buratta is so creamy and delicious it pairs well wherever “fresh mozzarella” is called
for. I feel that the best way to appreciate this wonderful cheese is simply with some Heirloom
This dish is an excellent appetizer if you're entertaining family and friends, or a perfect lunch if you're looking for a vegetarian dish that is going to be filling and satisfying. If you're going for the latter, I recommend looking into other vegetarian dishes with fresh, quality ingredients, such as roasted carrot hummus or an asparagus salad.
Yields: 6 servings
Preparation Time: 15 minutes
- 5-8 Heirloom tomatoes (seasonal)
- 6 ounces of fresh Buratta cheese
- 3 Tablespoons of “Espanola” Olive Oil
- 1 Tablespoon of Fresh Chopped Thyme, Basil, Parsley (combined)
- 1 Tablespoon of “Jerez” Vinegar
- 1 Tablespoon of Julienne Basil
- Salt & Pepper to taste
- If you are unable to find Heirloom tomatoes, then Vine-Ripened tomatoes would make an excellent substitute.
- If you cannot find Burrata cheese, you can also use fresh mozzarella cheese.
- Be sure to purchase the best Spanish olive oil you can, because to me, there is no substitute!
1. With a sharp knife slice the tomatoes ¼ inch thick and set aside, approximately 3 to 4 per
person depending on the size of the tomatoes.
2. Lie out the tomatoes and season them with a tablespoon of the extra virgin olive oil, salt, pepper, and the fresh chopped herbs.
3. Place the tomatoes in the center of the plates in a circular position and the cheese on top.
4. Spoon over the vinegar and the rest of the olive oil; be sure to season the Buratta cheese, as it can be somewhat bland.
5. To finish, place the julienne of basil around and perhaps a touch of herb oil for color.