Tomato Garden Salad with Burrata Cheese
Tomato Garden Salad with Burrata Cheese
Prep 10 mins Eat 10 mins
Is your garden full of tomatoes? Heirloom tomatoes? Why not throw together a Tomato Garden Salad with Burrata Cheese in a matter of minutes? Preparing a composed salad showing off the bounty of your garden makes a simple salad turn into a fancy appetizer or even a fabulous healthy meal. Don’t miss out on this year’s tomato season if you don’t have a garden as prolific as mine. Head to your local Farmers Market and get some of the season’s best before they are gone.
Heirloom tomatoes, arugula, figs, beets, and Burrata Cheese make a beautiful summer salad.
I’ve had the best crop of heirloom tomatoes this year. And arugula. And basil. We’ve enjoyed Tomato Salad after Tomato Salad everyday. I’ve changed it up, but they almost always include fresh arugula and the heirloom tomatoes. My neighbors, Jim and Julie recently shared the jewels from their fig tree, so our Tomato Garden Salad has been amped up with beautiful ripe Mission figs and pink beets that I found at the Santa Monica Farmers Market. Top it all off with some fresh Belgioioso Burrata Cheese I bought at Costco. Burrata cheese is a ball of soft cheese like fresh mozzarella, but the center is runny. It’s packed in water and is very perishable. Cut through the center of the ball to expose the soft pillowy cheese in the center. It’s a real delicacy. I like to quarter it and put at the center of the salad.
Balsamic Vinegar of Modena, Extra Virgin Olive Oil and Burrata Cheese top off the Tomato Garden Salad.
Salt the tomatoes with a little Kosher salt to bring out their sweetness and grind some pepper over them. Drizzle the salad with some good quality extra virgin olive oil and Balsamic Vinegar from Modena, Italy. I just discovered this bargain at Costco. The Balsamic Vinegar is sweet and adds a beautiful flavor to my composed salads. Fold the basil leaves at the center and snip them right onto the salad to garnish.
The Tomato Garden Salad with Burrata Cheese is a pretty picture.
I love serving a salad with every meal. This Tomato Garden Salad with Burrata Cheese can be a meal in itself served with a French baguette and a glass of wine. Pretty awesome. Super sweet Heirloom tomatoes, the Mission figs, pink beets and Burrata cheese.
Get some Fresh Arugula in your garden.
Nothing like fresh arugula in my garden.
P.S. I’m happy to share my arugula with you. They grow so easily all year long here in Southern California. I have tons of seeds, so if you’d like some, just email me at Patricia@FreshFoodinaFlash.com and I will mail some to you.
Tomato Garden Salad with Burrata Cheese
Ingredients
- 2 Beets pink preferred (boil in water in advance and let cool)
- 4 cups fresh garden salad greens such as tender lettuce, arugula, baby kale
- 4 ripe Mission figs quartered
- 2 large heirloom tomatoes sliced
- 1 ball of burrata cheese quartered
- Kosher salt and fresh ground pepper
- Good quality extra virgin olive oil
- Balsamic Vinegar from Modena Italy
- Handful of basil leaves
Instructions
- If you are adding beets to your salad, boil them gently in water for approximately 20 minutes or until tender when pierced with a knife. Length of time will depend on the size of the beets. I choose pink or golden beets as they don’t bleed on the lettuce. Cook them in advance and chill. Peel, cut the beets in half and then in small wedges.
- To compose your salad, line plate with fresh salad greens. I’ve had arugula growing wild in my garden, So that is always in my salad mix. Add the heirloom tomatoes, quartered figs, beet wedges,, leaving the center open for the Burrata cheese. Burrata cheese is a ball of soft cheese like fresh mozzarella, but the center is runny. It’s packed in water and is very perishable. Cut through the center of the ball to expose the soft pillowy cheese in the center. I like to quarter it and put at the center of the salad.
- Salt the tomatoes with a little Kosher salt to bring out their sweetness and grind some pepper over them. Drizzle the salad with olive oil and Balsamic vinegar. Choose a high quality sweet vinegar. Fold the basil leaves at the center and snip them right onto the salad to garnish.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
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