Summer Sneak Peek: Heirloom Tomato and Burrata Salad

Cook, In Season, Summer, What We're Eating, Wine

This post comes courtesy of Williams-Sonoma associate David Mogridge.

 

I just tasted Chef Suzanne Goin’s gorgeous heirloom tomato salad with burrata cheese, torn croutons and fresh oregano dressing. Her sommelier, Caroline Styne, paired it with our excellent 2005 Vall Sanzo Crianza for an upcoming wine feature we’re putting together. What a combo – hermosa!

 

The burrata’s richness accents the sweet, lush dark berry fruit in the wine, while the wine’s subtle herbaceousness makes the oregano in the dressing pop! And the wine’s acidity not only matches up to the tomatoes – it also makes all the flavors in the dish come alive. This is exactly what a good food + wine pairing is supposed to do: makes both parts taste even better.

 

Suzanne, Caroline and our wine team have put together a really special yet simple summertime meal. With tomato season just around the corner, this is a great recipe to have in your repertoire.

 

Heirloom Tomato & Burrata Salad

1/3 pound country white bread
1/2 cup extra-virgin olive oil
1 Tbs. fresh oregano leaves
1/2 garlic clove
3/4 tsp. kosher salt
1 1/2 Tbsp. red wine vinegar
1 Tbs. balsamic vinegar
1/2 pint cherry tomatoes
3 pounds heirloom tomatoes in assorted sizes, shapes and colors
1 tsp. fleur de sel
Freshly ground pepper, to taste
1 pound burrata cheese
1/2 cup thinly sliced shallots
2 to 3 Tbs. small fresh basil leaves

 

Preheat an oven to 375°F.

 

Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Using your hands, toss with 2 Tbs. of the olive oil, squeezing the bread to help absorb the oil. Toast on a baking sheet, stirring a few times, until the croutons are golden brown, 12 to 15 minutes.

 

Using a mortar and pestle, pound the oregano, garlic and 1/4 tsp. of the kosher salt to a paste. Transfer to a bowl and whisk in the vinegars and the remaining 6 Tbs. olive oil.

 

Stem the cherry tomatoes and cut in half. Core the heirloom tomatoes. Cut half into wedges and set aside; slice the rest 1/4 inch thick. Season with the fleur de sel and pepper. Cut the burrata into 12 slices. Arrange the tomato slices and burrata on a large platter. Drizzle with a little vinaigrette.

 

Toss the heirloom wedges and cherry tomatoes gently in a large bowl with the shallots, the remaining 1/2 tsp. kosher salt, a pinch of pepper and 3 Tbs. of the vinaigrette. Taste for seasoning, adding more vinaigrette if desired. Add the croutons and gently toss.

 

Pile the salad in the center of the platter. Scatter with the basil leaves. Serves 6.

 

Adapted from Sunday Suppers at Lucques, by Suzanne Goin with Teri Gelber (Alfred A. Knopf, 2005).

 

This recipe pairs well with the fruity, light-bodied 2005 Vall Sanzo Crianza. Find this wine and more at williams-sonomawineclub.com/wineshop.

 

About the author: David Mogridge, from Inventory Management, is responsible for stocking the Williams-Sonoma Wine Club with world-class picks.

3 comments about “Summer Sneak Peek: Heirloom Tomato and Burrata Salad

  1. Heirloom Tomato & Burrata Salad | Home Recipes Catalog

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