Heirloom Tomato and Burrata Salad

Sometimes the simplest dishes are the best. Take the humble tomato and mozzarella salad – there’s little better than eating one when tomatoes are at their peak in the summer. But sometimes, more is better. I transformed the basic classic version of this salad into a sophisticated and tasty salad fit for a special occasion. Here’s how I did it, and how you can too! 

I used to love getting dressed up when I was younger. On Sundays, I would always look forward to putting on my three-piece suit (light blue) with a reversable vest (one side light blue, the other a checkered plaid pattern!). I was the cat’s meow if I do say so myself! Then, for the last 20 years of my professional career, I had to wear a suit and tie every day and dressing up started losing its allure. Once I retired and Laurie and I moved to Florida, I vowed never to wear a suit and tie (or long pants for that matter!) ever again. That vow was quickly broken for my niece’s, and then my nephew's weddings and one or two other occasions but only because those vile suits, ties, and dress shoes were required attire for special events.

The same kind of goes for our culinary experiences now. We tend to cook more simple dishes these days, and thankfully never have to dress up when we go out to a nice restaurant because, well, it’s Florida and no one dresses up to go out to eat down here. But every once in a while, we want to go upscale and cook more complicated recipes or host a wine tasting dinner with fancy dishes for each course that are worthy of the wines we are serving.

So recently when Laurie was in the mood for the classic tomato and mozzarella salad, I decided to go “fancy” and create an upscale version that paid proper homage to the original but that also amped up the flavors and “wow” factor by both replacing and adding some new ingredients into the mix.

First, I selected fresh heirloom tomatoes in various colors and sizes – I find that heirloom tomatoes are richer in flavor and firmer in texture, which allows them to hold up well to the other ingredients in the salad. Next, I substituted Burrata cheese for the usual fresh mozzarella. Burrata, if you haven’t tried it before, is a variation of fresh mozzarella that includes a shell of mozzarella encasing a mixture of cheese curds and cream that is then formed into a ball. It has a more complex flavor than basic (and sometimes bland) mozzarella, and the different textures create an interesting counterpoint to the fresh tomatoes.

Next, I ditched the fresh basil and instead, added some fresh baby arugula to make the salad designation official, and to add a punch of color and flavor into the mix. Finally, instead of the traditional extra virgin olive oil and balsamic vinegar used to top the salad, I used a buttermilk blue cheese dressing that I created years ago and that has become a family favorite in our house for all kinds of salads and dishes. Finish it off with a pinch of sea salt flakes and fresh ground pepper and you have a new version of the old classic that’s worthy of a special occasion dinner!

Give this recipe a try or take a chance and create your own version – the possibilities are endless!

Heirloom Tomato and Burrata Salad (Serves 4)

The key to this salad is to use the freshest, ripe heirloom tomatoes you can find, and to seek out the highest quality burrata cheese possible – there are a lot of great choices out there, but spending a bit extra on the cheese is worth it (our two favorite brands are Belgioioso and Buf). As with any dish that makes tomatoes the star, a nice rose or pinot gris provide the perfect match for the rich cheese and fresh tomatoes.

Ingredients

4 heirloom tomatoes, sliced ¼-inch thick (mix and match tomatoes of various colors)

2 balls burrata cheese, sliced in half lengthwise

5 oz. baby arugula

Sea salt to taste

Fresh ground pepper to taste

1 recipe buttermilk blue cheese dressing (recipe follows)

Directions

Line a baking sheet with paper towels and place the tomato slices on the paper towels. Sprinkle each with a pinch of sea salt and let sit for 30 minutes to draw out the moisture in the tomatoes. Pat the tomatoes dry on top.

In a medium bowl, mix the baby arugula with ½ cup of the blue cheese dressing and toss to coat (make sure not to over-dress the arugula since additional blue cheese dressing will form the base of the salad).

To plate the salad, spoon a few tablespoons of the dressing on the plate and spread out with the back of the spoon. Place 4 tomato slices on each plate on top of the dressing in a circle. Place a handful of dressed arugula in the center of the plate and then top with half of a burrata ball (cut side up). Sprinkle the burrata with a pinch of sea salt and freshly ground pepper to taste.

Buttermilk Blue Cheese Dressing (makes about 2 cups)

This is a slightly tangy, more complex take on a traditional blue cheese dressing. I use an equal mix of buttermilk and sour cream to attain a slightly thinner texture for the dressing, and then add minced shallots, crumbled blue cheese (my favorite is gorgonzola) and a splash of apple cider vinegar to lighten everything up a bit. This dressing is great on salads but also works well as a dip for a crudité platter or as a sauce for a beef tenderloin.

Ingredients

1 medium shallot, minced

¾ cup whole buttermilk

¾ cup sour cream

3 oz. crumbled blue cheese (or more to taste)

1-½ tbsp. apple cider vinegar

Kosher salt and freshly ground pepper to taste

Directions

In a medium bowl, combine the shallots, buttermilk, and sour cream and mix together with a spoon until fully incorporated. Add the blue cheese and mix to combine. Then add the vinegar, salt and pepper and mix to combine. Refrigerate until ready to use (this dressing can be made a few days in advance and will last in the refrigerator for a week).