Tomatoes & Burrata with Crispy Shallot Vinaigrette
heirloom tomatoes & creamy burrata cheese with a crispy shallot vinaigrette, toasted garlic, and fresh herbs
servings: 8-10 appetizer portions
Ingredients
Scale
- ½ cup olive oil
- 2 large garlic cloves, very thinly sliced
- 2 shallots, very thinly sliced
- ¼ cup red wine vinegar
- 1 tbsp roughly chopped fresh oregano
- 2 lbs heirloom tomatoes, cored + sliced ¼” thick
- 2 (8 oz) balls of burrata cheese, torn
- flaky sea salt
- freshly cracked black pepper
- ½ cup fresh basil leaves
- toasted bread, for serving
Instructions
- Heat a 10” skillet over medium-low heat. Add the olive oil. Once hot, add the sliced garlic. Toast until golden and crisp. Use a slotted spoon to transfer the garlic to a plate lined with paper towels. Season with a pinch of salt. Repeat with the sliced shallots.
- Turn off the heat and allow the oil to cool slightly. Pour the oil into a mixing bowl. Add the red wine vinegar and oregano. Whisk to combine. Submerge the tomatoes in the vinaigrette and let sit for about 30 minutes.
- Arrange the tomatoes and burrata cheese onto a large platter. Season well with flaky sea salt (the salt is key to bringing out all of the flavors) and freshly cracked black pepper. Top with the fresh basil, crispy garlic & shallots, and spoonfuls of the vinaigrette.
- Serve with the toasted bread alongside.