Burrata From Puglia With Heirloom Tomatoes Recipe
castelvetrano olive tapenade, pickled red onion, new zealand spinach, basil
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Ingredients
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Main Ingredients
Tapenade
Pickled Red Onion
Method
Preparation of Pickled Red Onion
Pickle the Onions
Thinly slice the red onion and place it in a bowl. In a small saucepan, combine apple cider vinegar, sugar, and salt; bring to a simmer until sugar dissolves. Pour the mixture over the onions, cover, and let sit for at least 30 minutes.
Preparation of Tapenade
Assembly
Assemble the Dish
On a serving plate, arrange the heirloom tomatoes, tearing or slicing them as needed. Place the burrata in the center. Top with the Castelvetrano olive tapenade, pickled red onions, New Zealand spinach, and fresh basil leaves. Drizzle with olive oil if desired.