Summer Tomato Salad Recipe
Heirloom Tomatoes, Fried Burrata, Basil Oil, Tomato Vinaigrette, Croutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Basil Oil
In a blender, combine fresh basil leaves, olive oil, and a pinch of salt. Blend until smooth and set aside.
- 2
Make the Tomato Vinaigrette
In a small bowl, whisk together white balsamic vinegar, minced garlic, salt, and black pepper. Slowly drizzle in olive oil while whisking until emulsified.
- 3
Fry the Burrata
Heat oil in a skillet over medium heat. Carefully add the burrata balls and fry until golden brown on all sides. Remove and drain on paper towels.
- 4
Prepare the Croutons
Cube the crusty bread and toss with olive oil, salt, and pepper. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden and crispy.
- 5
Assemble the Salad
Slice the heirloom tomatoes and arrange them on a plate. Drizzle with tomato vinaigrette and basil oil. Top with fried burrata and croutons.
