Another crazy HOT COVID Day…T.G.I.S (Thank God It’s Someday!)

I know…It’s 117° out, you’re hungry but don’t want to eat anything heavy. This dish is perfect and will satisfy your stomach’s grumblings! The soft and creamy burrata combined with this season’s beautiful heirloom tomatoes makes a great meal. I had this salad recently at a dinner at Marios Place in Riverside and it was a perfect beginning to our dinner. Of course, I had to make this dish myself with my own spin on it. The champagne vinaigrette really makes the salad special when tossed with the heirloom tomatoes and the arugula.

A Burrata and Heirloom Tomato Dish I recently had at **Marios Place** in Riverside

What is Burrata?

You may not be familiar with burrata. Burrata cheese is similar to fresh mozzarella, however, it is mozzarella that’s formed with a pouch and then filled with soft, stringy cheese curd and cream. Locally, it is a little hard to find burrata. I found it at Trader Joe’s and Barrons. Try looking for it at your local Italian deli if you can’t find it at your local grocery store.

This is the time of the year when our produce is abundant. Tomatoes are especially sweet! Keep your eyes out for heirloom tomatoes. You will find them at your local farmers’ market or local organic-style markets. They may look strange, but the flavors are fabulous. They can be smoky and intense.

**Sweet Heirloom Tomatoes**. Look to your local farmers market or organic markets like Sprouts, Roots, Barons for these!

Combining heirloom tomatoes, burrata and sweet roasted beets will definitely satisfy your cravings! Add a little flaked salt at the end to bring out the taste.

Check here for another light and fresh salad just perfect for the summer…my cucumber salad.

Enjoy this year’s summer harvest and as always, thanks for Spending Time in My Kitchen!

Best Heirloom Tomato and Burrata Salad

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

4 – 6

servings

Prep time

minutes

Cooking time

minutes

Ingredients

16 oz Burrata
16 oz Heirloom tomatoes
3 cups Arugula lettuce
3 Tbl Champagne vinegar
Champagne Vinaigrette
1 Shallot, finely chopped
3 Tbl Olive oil
1 Tbl Dijon mustard
1 Tbl Lemon juice
2 Sprigs Fresh thyme
1 Tbl Champagne vinegar (3-1)
1/2 tsp Salt
Beets
16 oz Baby beets
2 Tbl Champagne vinegar
4 Tbl Water
3 Springs Thyme
Garnish
3 leaves Fresh basil, thinly sliced and / or left whole
Flaked sea salt

Directions

Champagne Vinegar and Shallot Mixture
Add olive oil, 1/4 tsp of salt, thyme, and chopped shallot into a small pan and heat till shallot is soft and translucent. Do not brown the shallot. Take off the heat and set aside to cool.
In a large bowl, whisk together the vinegar, 1/4 tsp of salt, mustard, and cooled shallot mixture.
Add arugula, tomatoes, and beets (if used) to shallot mixture and lightly toss to coat.
Place salad mixture on serving platter/plates.
Add basil and burrata to the serving platter or dish.
Add a pinch of flaked salt, cracked pepper, a pinch of dried oregano and serve. Enjoy!!
Beets (Optional)
Set oven to 400°
Put beets in a small baking dish. Add water, thyme, salt, pepper, and vinegar into the baking dish. Cover dish with foil and cook for 40 minutes.
Let beets cool. Use a paper towel to wipe off the skins. Wear gloves. Beets tend to stain your hands.
Slice beets into small circles and set aside.