Burrata Fresca V Recipe

Time40m

Serves4

Heirloom tomato, cucumber salad with toasted pumpernickel and balsamic reduction.

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Ingredients

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1
Prepare the Vegetables
Wash the heirloom tomatoes and cucumber thoroughly. Dice the heirloom tomatoes into bite-sized pieces. For the cucumber, peel it if desired, then slice it in half lengthwise and remove the seeds with a spoon. Cut the cucumber into half-moon slices.
2
Combine the Salad
In a large bowl, combine the diced heirloom tomatoes and sliced cucumber. Tear the fresh basil leaves into smaller pieces and add them to the bowl. Gently toss to mix the ingredients.

3
Prepare the Bread
Preheat your oven to 375°F (190°C).
4
Toast the Bread
Brush both sides of the pumpernickel bread slices with olive oil. Place them on a baking sheet and toast in the preheated oven for about 8-10 minutes or until crispy and golden brown. Remove from the oven and let cool slightly.

5
Make the Reduction
In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over medium heat. Continue to cook for about 15-20 minutes, stirring occasionally, until the mixture has reduced by half and has thickened slightly. Remove from heat and let cool.

6
Final Assembly
On a serving platter, arrange the salad mixture in the center. Tear the burrata cheese and place it on top of the salad. Drizzle the balsamic reduction over the salad and burrata. Serve the toasted pumpernickel slices on the side.