Heirloom Tomato Caprese Recipe

Bring the basil leaves, olive oil, and 1/4 tsp sea salt to a high-speed blender. Puree until completely smooth, about 45–60 seconds, scraping down the sides once. Taste and adjust salt.

Pass the pureed oil through a fine mesh sieve or chinois into a small bowl to remove any fibrous bits. Press gently with the back of a spoon to extract oil.

Place the bowl of basil oil in the refrigerator for 30 minutes to firm slightly; this helps when drizzling for presentation. Keep chilled until plating.

In a small saucepan, whisk together 1/2 cup aged balsamic vinegar and 1 tsp agar-agar powder. Let sit for 5 minutes to hydrate.

Bring the mixture to a gentle simmer over medium-low heat, whisking constantly. Simmer for 2 minutes to fully activate the agar. Remove from heat and allow to cool for 3–4 minutes but not set.

While the balsamic cools slightly, prepare a tall container of chilled neutral oil (the colder the better — you can put the oil in the freezer for 10–15 minutes beforehand).

Using a pipette or a small spoon, drip small droplets of the warm balsamic mixture into the chilled oil. The droplets will form spheres (pearls) and sink. Collect pearls by skimming with a slotted spoon and transfer them into a bowl of cold water to remove excess oil, then transfer to a paper towel-lined plate. Keep refrigerated until plating. Yield: about 2–3 tablespoons of pearls.

Bring the burrata to room temperature for 20–30 minutes before serving to maximize creaminess.

Slice the heirloom tomatoes into 1/4–1/2-inch thick slices. Arrange the tomato slices on a large platter, slightly overlapping in a loose circular pattern or in pairs.

Tear the burrata balls gently and place them on top of or between tomato slices (if using two balls, split between both sides of the platter).

Tear or chiffonade the prosciutto into rustic pieces and drape them around the tomatoes and burrata. Scatter pea tendrils and micro basil over the platter for height and freshness.

Season the tomatoes and burrata lightly with flaky sea salt (about 1 tsp evenly distributed) and freshly ground black pepper to taste.

Drizzle 2–3 tablespoons of the chilled basil oil over the tomatoes and burrata in a thin stream. Reserve a small spoonful of oil to place as a dot near each burrata portion for presentation.

Scatter 2–3 teaspoons of balsamic pearls over the salad, placing a few pearls near each burrata portion and some on the tomato slices.

Finish with a final tiny drizzle of basil oil if desired and serve immediately.