Sheldon’s Heirloom Tomato Salad with Burrata Cheese & Basil Oil

Sheldon’s Heirloom Tomato Salad with Burrata Cheese & Basil Oil

Chef: Caston Richards

4 servings, 15 prep time

Ingredients

2 lb of ripe heirloom tomatoes

8 oz of burrata cheese (typically 1-2 balls)

1 oz of fresh basil leaves

¼ cup + 2 tbsp of good extra virgin olive oil

½ tsp + a splash of white wine vinegar

Kosher salt and black pepper, to taste

8 oz of baby arugula

Notes: The key to this salad is quality of ingredients. Fresh basil. Picked ripe tomatoes. Great burrata cheese!

Directions

Basil Oil

1. Add basil, extra virgin olive oil, and ½ tsp of white wine vinegar to a food processor. Blitz until the basil is well incorporated into the oil.
2. Season with salt and pepper to taste.

To Serve

1. Cut tomatoes into a mixture of slices and large chunks.
2. Create a thin bed of sliced tomatoes. Lightly season with salt, pepper, and basil oil.
3. Score burrata in an X on the top, cutting about halfway through. Place the ball(s) on the bed of tomatoes.
4. Scatter chunks of tomato around the burrata. Season burrata and tomato chunks with salt, pepper, and basil oil.
5. Add your arugula to a mixing bowl. Drizzly a small amount of olive oil and a splash of white wine vinegar. Lightly season with salt and pepper. Hand mix and disperse over tomatoes.
6. Serve family style!