- Ready Time : 0 min
- 1 cup torn bread (preferably from a baguette or fresh loaf)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1 1/2 pounds (4-ish) heirloom tomatoes
- sea salt + fresh ground pepper
- 2 cups soft lettuce of choice (arugula, spring greens, butter lettuce)
- 1/2 cup fresh basil leaves
- 1 shallot, finely chopped
- 8 ounce burrata cheese, room temperature
- good quality extra virgin olive oil
- balsamic vinegar
Take note of the size of your burrata balls, you may need two. I assume about 4 oz. per person. This salad is very free form, don’t pay too close attention to measurements. It’s a summertime salad, it’s meant to be easy going.
Preheat the oven (ideally toaster oven) to 400′. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside.
Slice the tomatoes into 1/4” slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you’d like.
Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper.
Source: Sprouted Kitchen