Burrata Salad Recipe
Tomoto Confit, Salsa Verde, Hazelnuts, Balsamic Reduction
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Ingredients
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Salad Components
Tomato Confit
Salsa Verde
Balsamic Reduction
Method
Prepare Tomato Confit
- 1
Make the Confit
Preheat your oven to 250°F (120°C). In a baking dish, combine cherry tomatoes, garlic cloves, thyme, olive oil, salt, and pepper. Roast in the oven for about 2 hours until the tomatoes are soft and caramelized.
Make Salsa Verde
- 2
Prepare Balsamic Reduction
- 3
Reduce Balsamic Vinegar
In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Cook for about 15-20 minutes until it thickens and coats the back of a spoon. Allow to cool.
Assemble Salad
- 4
Combine Ingredients
On a serving plate, place the burrata in the center. Spoon the tomato confit around the burrata. Drizzle with salsa verde and balsamic reduction. Sprinkle with chopped hazelnuts on top. Serve immediately.