Burrata & Heirloom Tomato Salad Recipe
Shaved fennel, basil pesto, micro greens, balsamic reduction
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Ingredients
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Salad
Basil Pesto
Balsamic Reduction
Method
Basil Pesto
- 1
Make pesto
Combine basil leaves, grated Parmesan, toasted pine nuts, garlic clove, lemon juice, and salt and pepper in a food processor. Pulse until finely chopped. With the motor running, stream in 3 tablespoons olive oil until the mixture becomes a smooth, spoonable pesto. Taste and adjust salt or lemon as needed. Transfer to a bowl and set aside.
Balsamic Reduction
- 2
Reduce vinegar
Pour 3 tablespoons balsamic vinegar into a small nonstick saucepan. Add 1 teaspoon brown sugar or honey if using. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until reduced by about half and syrupy—about 6 to 8 minutes. It will thicken further as it cools. Remove from heat and cool slightly.
Salad
- 3
Prepare fennel and tomatoes
Trim fennel: remove core base and any coarse outer layers. Using a mandoline or a sharp knife, shave fennel into very thin slices until you have about 1 cup. Slice heirloom tomatoes into 1/4-inch rounds or wedges and arrange on a serving platter in an overlapping pattern.
- 4
Dress tomatoes
Drizzle 2 tablespoons extra-virgin olive oil evenly over the arranged tomatoes. Sprinkle 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper over the tomatoes to season.
- 5
Add burrata and fennel
Tear the burrata gently and place the two pieces atop the tomatoes (or distribute pieces across the platter). Scatter the shaved fennel evenly over and around the burrata and tomatoes.
- 6
Add microgreens and pesto
Scatter 1 cup microgreens over the salad. Dollop the prepared basil pesto in small spoonfuls across the salad (about 2 teaspoons of pesto per burrata piece) so it blends with the tomatoes and cheese when eaten.
- 7
Finish and serve
Drizzle the balsamic reduction in a light zigzag across the salad. Finish with the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon sea salt (if needed to taste), and 1/2 teaspoon freshly ground black pepper. Garnish with whole basil leaves. Serve immediately so the burrata remains at room temperature and the textures are fresh.
