Tomatoes & Burrata with Crispy Shallot Vinaigrette
heirloom tomatoes & creamy burrata cheese with a crispy shallot vinaigrette, toasted garlic, and fresh herbs
servings: 6-8 appetizer portions
Ingredients
- ½ cup olive oil
- 2 large garlic cloves, very thinly sliced
- 1 large shallot, very thinly sliced
- ¼ cup red wine vinegar
- 2 lbs heirloom tomatoes, cored + sliced ¼” thick
- flaky sea salt
- freshly cracked black pepper
- 1 (8 oz) ball burrata cheese, torn
- ½ cup fresh basil leaves
- 1 tbsp roughly chopped fresh oregano
- toasted bread, for serving
Instructions
- Heat a 10” skillet over medium-low heat. Add the olive oil. Once hot, add the sliced garlic. Toast until golden and crisp. Use a slotted spoon to transfer the garlic to a plate lined with paper towels. Season with a pinch of salt. Repeat with the sliced shallot.
- Turn off the heat and allow the oil to cool. Pour the oil into a mixing bowl. Add the red wine vinegar and whisk to combine. Submerge the tomatoes into the vinaigrette and let sit for about 20 minutes.
- Arrange the tomatoes and burrata cheese onto a large platter. Season well with flaky sea salt and freshly cracked black pepper. Top with the fresh basil, oregano, crispy garlic & shallots, and spoonfuls of the vinaigrette.
- Serve with the toasted bread alongside.
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