Burrata Recipe

Prepare a clean jar or bowl large enough to hold the sliced peppers.

In a small saucepan combine white wine vinegar, water, sugar, and fine sea salt. Add smashed garlic clove and peppercorns.

Bring the brine to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Place the pepper strips in the jar, pour the warm brine over them so they are fully submerged. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 2 hours) before serving. Keep refrigerated until use.

In a blender or food processor add mayonnaise, Greek yogurt, parsley, chives, tarragon (if using), lemon juice, anchovy (if using), garlic clove, salt, and pepper.

With motor running, slowly stream in the 60 ml olive oil until the dressing emulsifies and becomes smooth. Taste and adjust salt, pepper, or lemon as needed. Transfer to a bowl and refrigerate until ready to assemble.

Preheat oven to 175°C (350°F). Spread pistachios on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Watch carefully to prevent burning. Cool slightly.

Roughly chop half of the pistachios into small pieces for texture and pulse the remaining half in a food processor to a coarse crumb (do not over-process into a paste). Combine chopped and crumbed pistachios in a small bowl.

Stir the 2 tbs saba into the pistachio mix until you have a lightly sticky crumble coating. If saba is very thick, warm it briefly to thin for easier mixing. Set aside.

On a large serving platter or individual plates, arrange sliced heirloom tomatoes in a single layer leaving space for burrata.

Drain pickled peppers from brine and scatter peppers and thinly sliced radishes over and between the tomatoes.

Tear basil leaves and scatter over the tomato-pepper layer.

Place burrata balls whole on top of the arranged vegetables. With a small knife or spoon, gently score or tear each burrata to expose the creamy interior just before serving.

Drizzle 1–2 tbs extra-virgin olive oil evenly over the salad, then spoon Green Goddess dressing around and a small amount over the burrata (about 2–3 tbs total).

Spoon the saba-pistachio crumble sparingly over and around the burrata to create crunchy, sweet-sour accents.

Finish with a light sprinkle of sea salt flakes and freshly ground black pepper to taste.