Burrata, Japanese Tomatoes, and Arugula Salad
This recipe features a delicious salad with burrata cheese, Japanese tomatoes, and wild arugula. It includes instructions for making olive oil-fried croutons and a simple vinaigrette.
This recipe features a delicious salad with burrata cheese, Japanese tomatoes, and wild arugula. It includes instructions for making olive oil-fried croutons and a simple vinaigrette.
- 3 sprigs thyme
- 1 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large clove garlic, smashed
- 3 slices rustic sourdough bread, torn into tiny pieces
- sea salt and cracked black pepper to taste
- 2 tablespoons white balsamic vinegar or red wine vinegar
- 2 pints mini japanese heirloom tomatoes, blanched and shocked, then peeled
- 1/4 hothouse cucumber, split lengthwise, seeded and very thinly sliced (on a mandoline if possible)
- 1/2 small red onion, thinly julienned
- 3 sprigs flat-leaf parsley, leaves only
- 1 sprig basil, leaves only
- 4 medium-ripe japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together
- 1 (16-ounce) tub fresh burrata cheese
- 1 large bunch (about 6 ounces) wild or baby arugula
- Carbohydrate 36 g(12%)
- Cholesterol 58 mg(19%)
- Fat 51 g(79%)
- Fiber 4 g(15%)
- Protein 21 g(43%)
- Saturated Fat 16 g(78%)
- Sodium 738 mg(31%)
- Calories 682
Step-by-step
- Prepare olive-oil-fried croutons: Heat olive oil, thyme, and garlic in a pan. Remove herbs after 1 minute. Add torn bread and fry until golden brown and crisp (about 5 minutes). Drain on paper towels and season with salt and pepper.
- Make vinaigrette: Whisk vinegar and a pinch of salt. Whisk in 2 tablespoons olive oil.
- Prepare salad components: Place peeled mini tomatoes, cucumber, red onion, parsley, basil, and croutons in a bowl. Dress with 3 tablespoons vinaigrette.
- Assemble plates: Fan sliced tomatoes on plates. Drizzle with vinaigrette. Add marinated mini tomatoes. Place burrata between the tomato sections. Garnish with arugula. Drizzle burrata with olive oil and season with salt and pepper.
A Burst of Flavor: My Summer Salad Adventure
As a busy professional, finding time to cook can be a challenge. But even on the most hectic days, I crave a meal that's both nutritious and delicious. This Burrata, Japanese Tomatoes, and Arugula Salad became my go-to summer dish – a delightful balance of sweet, creamy, and peppery flavors that comes together surprisingly quickly. It's the perfect recipe for those long summer evenings when you want something elegant yet effortlessly simple.
The heart of this salad lies in the incredible quality of its ingredients. The sweetness of the Japanese heirloom tomatoes, bursting with sunshine-kissed flavor, is simply unparalleled. I meticulously source my produce from local farmers' markets, seeking out the most vibrant and flavorful selections. Finding the perfect burrata is an equally important quest; its creamy, milky texture provides a luxurious counterpoint to the salad’s other elements. And then there's the wild arugula, adding a peppery bite that perfectly complements the sweetness of the tomatoes and the richness of the burrata. The homemade croutons, with their subtly garlicky and herby aroma, add a satisfying textural element and a depth of flavor that elevates the entire dish.
The preparation itself is a joy. The process of making the croutons is incredibly satisfying, the scent of toasted bread and herbs filling my kitchen with a warm and comforting aroma. The vinaigrette, simple yet elegant, is a perfect balance of tangy acidity and fruity olive oil. I find the act of assembling the salad just as enjoyable as the eating of it—arranging the vibrant colors on the plate is like creating a miniature work of art. This salad is much more than just a meal; it's an experience, a moment of mindful enjoyment in the midst of a busy day.
Beyond its simple elegance, this recipe provides an opportunity for creative expression. I often experiment with different types of tomatoes, swapping out the Japanese varieties for other seasonal gems depending on what my local farmers market offers. Sometimes I'll add a sprinkle of toasted pine nuts for extra crunch, or a drizzle of balsamic glaze for an additional layer of complexity. The beauty of this dish is its adaptability; it allows for personal touches that reflect one's own unique tastes and preferences.
This salad has become a staple in my summer repertoire, a frequent guest at both casual weeknight dinners and more formal gatherings. Its versatility allows it to effortlessly transition from a light lunch to a sophisticated appetizer. It's the perfect dish to share with friends and family, a culinary testament to the simple pleasures of fresh, seasonal ingredients and mindful preparation. The vibrant colors and unforgettable flavors make this salad a true celebration of summer's bounty.
For those who, like me, appreciate the art of good food and the importance of quality ingredients, this Burrata, Japanese Tomatoes, and Arugula Salad is a must-try. It’s a culinary adventure that’s as rewarding to prepare as it is to savor.
