Savor the last days of summer with this fresh tomato salad. It’s a twist on a traditional Caprese – in lieu of fresh basil leaves we use our authentic pesto that mingles so well with the creamy burrata.
Burrata is practically a summertime staple now, but it’s origins are quite new by cheese standards. It was created in Italy in the 1920’s by a cheese maker who made use of the scraps of his daily production and stuffed them into mozzarella. Today our burrata is made in house and filled with fresh cream curd just waiting to be scooped up.
To get the most flavor out of your ingredients make sure that both the burrata and the tomatoes are room temperature. Serve it on a big platter as an appetizer or share it as a dinner for two with grilled bread and a chilled bottle of Prosecco.
3-4 large tomatoes sliced into half inch slabs – use heirloom varieties for color and flavor
4 heaping TBSP of DB Pesto Sauce
2 TBSP of DB Sicilian Extra Virgin Olive Oil
A pinch of flaky salt like J.Q. Dickinson Heirloom Sea Salt
- Arrange the slices of tomato on a large platter.
- Sprinkle the tomatoes with flaky salt.
- Arrange two burrata in the middle of the tomatoes and tear into their middles allowing them to ooze.
- Generously drizzle pesto all over the platter.
- Follow up with another drizzle of olive oil.