Copyright © 2015 Matthew Benson
From Sarah Leah Chase: I have been making this simple but sensational tomato salad for years, but only recently have I been able to take it to the next and ultimate level by replacing the more customary fresh mozzarella with its far richer and irresistibly creamy and oozy cousin, burrata.
Summer’s Best Tomatoes with Burrata and Basil
Serves 4 to 6
INGREDIENTS
- 3 very large vine-ripened summer tomatoes, heirloom, beefsteak, or any combination of favorites
- Small handful of vine-ripened cherry and/or pear tomatoes (optional)
- 4 to 6 tablespoons best-quality extra virgin olive oil, possibly a bit more
- Fleur de sel or other crunchy sea salt and freshly ground black pepper
- 6 large fresh basil leaves, thinly slivered, plus basil leaves or sprigs for garnish
- 8 to 12 ounces burrata cheese
INSTRUCTIONS
- Core the tomatoes and cut them crosswise into slices 1/2 inch to 3/4 inch thick. Arrange the slices in an overlapping pattern on a large platter. If you are using cherry and/or pear tomatoes (I almost always have them growing on my deck), cut them lengthwise in half and scatter them, cut sides facing down, over the larger sliced tomatoes. Drizzle 4 tablespoons of the olive oil evenly over the tomatoes.
- Season the tomatoes generously with fleur de sel and pepper and sprinkle the slivered basil leaves over the top. Break the burrata into small, oozy, bite-size blobs and arrange these evenly over and in between the tomatoes. Drizzle at least 2 more tablespoons of olive oil over the entire salad, adding even more if deemed necessary or you are simply in the mood.
- Garnish the tomato platter in an artistically pleasing fashion with whole basil leaves or small top sprigs and blossoms. The salad can be served at once but I usually let it stand for 15 to 30 minutes before serving. If there are any leftover tomatoes, I cover them, leave them overnight at room temperature, and tuck them into a BLT, or other sandwich the following day.
New England Open-House Cookbook by Sarah Leah Chase
From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer. In New England Open-House Cookbook, Sarah draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had.
GET THE BOOK: Amazon | B&N | IndieBound | Powell’s | Workman
