Suzanne's Heirloom Tomato Salad with Burrata, Torn Croutons, and Basil

When our all local crate came with heirloom tomatoes we knew we had to make a salad that was focused on tomatoes.  We went out that night and did some shopping for additional ingredients and made this for dinner Friday night.  We had a bit of a tomato overload but oh well.  I justified the burrata as our protein source and called it a night.

This is one of the fastest recipes I've made of Suzanne Goin's and one I'd highly recommend.  The fresh oregano dressing is so simple in theory and yet adds a complexity to this dish which I love.  In fact, that's why I love all things Goin and why one of her restaurants is my favorite.  Since we couldn't go there this weekend the recipes I've been making are mostly all from her.

Recipe thanks to and loosely modified from Suzanne Goin's Sunday Suppers at Lucques

Ingredients You'll Need:

  • 1/3 pound sourdough
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon oregano leaves
  • 1/2 clove garlic
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/2 pint cherry tomatoes
  • 3 pounds heirloom tomatoes
  • 1 teaspoon fleur de sel (if you have it- if not, kosher salt)
  • 2 tablespoons basil
  • 1/2 pound burrata (though you could of course have more)
  • 2 shallots thinly sliced
  • 1/4 cup parsley
1.  Preheat oven to 375.  Tear the bread and the sprinkle it with 2 tablespoons of olive oil, squeezing the bread so it absorbs.  Toast in the oven for 12-15 minutes until golden.

2.  Using a mortar and pestle pound oregano, garlic and 1/4 teaspoon salt to a paste.  Transfer to a bowl and whisk in the vinegars and then whisk in 6 tablespoons of olive oil.  Taste and see if you need to add more salt or pepper.

3.  Wash your cherry tomatoes and cut them in half.  With the heirlooms cut 1/2 into wedges and the other 1/2 take and cut into slices.  Season the slices with fleur de sel (or kosher salt) and some pepper.  Place them overlapping on a platter then drizzle some vinaigrette on top.  Scatter 1 tablespoon of basil on the tomatoes.

4.  Cut the burrata into slices and tuck them in and around the tomatoes.  Toss the remaining tomatoes with the shallots, sliced shallots and 1/2 teaspoon kosher salt.  Season with some pepper as well and then add 3 tabespoons of the vinaigrette.  Add in the croutons and toss to combine.

5.  Pile the tomatoe mixture on of the sliced tomatoes and then scatter with parsley and remaining basil.  Add more dressing if you'd like- otherwise, enjoy as is!

1 comment

  1. LB. We just made this. Oh. My. Word. Just stop it. SO AMAZING. Great recipe!