Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil and Grilled Bread

Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil & Grilled Bread

This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread. The garlic-basil oil is a favorite trick of mine that adds a ton of additional flavor. This salad (if you can really call it that) – I guess it’s really a summer appetizer - will be on your table all summer long. I love putting a large plate of the colorful combination down in the middle of the table and letting people serve themselves.

When choosing heirloom tomatoes you must look past the ugly. They are one of those fruits (yes, tomato is technically a fruit) where it’s really the inside that counts. They ripen quickly and will not last as long as commercial tomatoes – so pick ones that are somewhat firm to the touch and eat them within a few days of purchase. Don’t store tomatoes in the refrigerator – it will actually soften them – no one likes a mushy and mealy tomato. Beyond that, the different colors of heirloom tomatoes are actually different varieties with subtly varying flavor. I like serving an assortment of the color varieties for a bright and flavorful combination.



For the garlic-basil oil:

¾ cup extra-virgin olive oil

½ (packed) cup basil leaves

3 cloves garlic, smashed


For assembly:

2 medium heirloom tomatoes, thinly sliced

Flake salt, to taste

8 slices san Danielle prosciutto

8 ounces burrata cheese

Slices grilled bread, for serving



For the garlic-basil oil:

Add the basil and olive oil to a blender and pulse until combined. Add the mixture to a small sauté pan with the garlic and bring to a simmer over medium-low for 10 minutes. The garlic should be lightly browned. Let cool and strain with a fine mesh strainer. The oil can be made and stored in an airtight container up to a week ahead of time.


For assembly:

Arrange the tomato slices on a platter and season with flake salt. Arrange the prosciutto on the platter and place the burrata in the middle. Drizzle a tablespoon of the garlic-basil oil over the top. Serve with grilled bread on the side.


Serves 4.



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