Tomato Salad with Burrata and Basil
Geoffrey Zakarian's Heirloom Tomatoes with Stracciatella
- 1 pound assorted Heirloom Tomatoes
- 8 ounces Burrata Cheese (broken up into large pieces)
- 1 tablespoon White Balsamic Vinegar
- 12 Basil Leaves (torn into pieces)
- 2 tablespoons Basil Seeds
- Fleur de Sel
- Extra Virgin Olive Oil
- fresh cracked Pepper
- Submerge the basil seeds in a small amount of cold water and allow them to rehydrate. The ratio is generally 2:1, water to basil seeds.
- Cut the tomatoes in random geometric shapes. Using a sharp knife, remove the skin by running your knife between the skin and the flesh. Toss the tomato pieces in a stainless steel mixing bowl with white balsamic vinegar, a splash of olive oil and fleur de sel. Season with fresh cracked pepper.
- Arrange the tomatoes, the burrata, the basil seeds, and the basil leaves around the plate. Season the burrata with fleur de sel and fresh cracked pepper. Drizzle with more olive oil to finish the plate.