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Tomato Salad with Burrata

Walking through the Farmer’s Markets and neighborhood gardens at this time of year makes tomato lovers giddy. The stalls and vines are bursting with cherry, round, and heirloom tomatoes and it’s the one fruit (yes, it’s a fruit) from the nightshade family you can pick and eat with your feet still planted in the dirt. However wonderful that flavor bomb is in the garden, bringing them from the garden to the kitchen, sprinkling with salt, drizzling with extra virgin olive oil and lemon juice, and cracked black pepper elevates your tomato salad to a whole new level. Thus, making it one of the easiest no-recipe recipes.

But, if you can’t make it to the market and you don’t have a green thumb, let Cheetah bring you the late-Summer season’s bounty. Round and cherry tomatoes are best this time of year and are sourced from the best California farms. Add a ball of Belgioioso burrata and some fresh tomatoes in your cart today and to make a quick midday lunch or easy dinner. Planning for winter? Buy cases of tomatoes, make some sauce, and preserve for the cold, dark months. 

Ingredients

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3 Tomatoes, round
3 Cucumbers, persian
5 Mini Sweet Peppers
2 Red Radish
1 Lemon, juiced
2 tablespoons Extra virgin olive oil
½ cup Scallion, sliced thin
8 Basil leaves
Kosher Salt
Black Pepper
Burrata

Equipment Needed

Serrated knife
Japanese mandoline
10” Chef’s Knife
Citrus squeezer

Preparation

Prep time 10 min, Plating time, 2 min, Total time 12 min, Serves 4-6 people

Step 1

Slice tomatoes ¼ inch thin using a serrated knife, discard tops and bottoms, and arrange them on a large platter, leaving room for the burrata. Season generously with salt and freshly ground pepper.

Step 2

Thinly slice cucumbers and radish on japanese mandoline into a mixing bowl. Slice the peppers crosswise, discard the stem, and add to the mixing bowl with cucumber and radish. Squeeze the lemons and dress with juice, olive oil, and generously season with kosher salt and freshly ground pepper. Arrange the vegetables over and around the tomatoes.

Step 3

Add the burrata to the center and garnish with scallion and basil. Drizzle olive oil on the burrata, and season it with fresh cracked pepper and pinch of salt.

Serve with baguette, levain, or toast points.

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