Burrata Tomato Salad

Ok, friends. For this week’s recipe, we’ll make a humble Burrata cheese and tomato appetizer served with crusty sourdough bread.
Wait – what on Earth is Burrata??
Consider it a specialty Italian cheese made from cow’s milk (or buffalo), cream, and fresh mozzarella. The stiffer outer casing packs a rich, creamy inside with a unique blend of fresh and delicate cheesy flavors that will tantalize your taste buds.
Make sure to distinguish Burrata from the fresh mozzarella balls. These are two different things.

• One 8 oz (227g) ball of fresh burrata
• 12 oz (340g) cherry tomatoes halved
• ¼ cup (50g) Kalamata olives pitted
• 2 Tbs (30ml) extra virgin olive oil
• One lemon zest grated
• 1 Tbs (15 ml) lemon juice
• 2 Tbs (20g) finely diced red onion
• 1 Tbs (4g) chopped fresh basil
• 1 Tbs (4g) chopped fresh parsley
• Salt and pepper to taste
• One garlic clove
• Fresh sourdough bread Dressing prep
  Plating
  Toast the bread

Preparing this burrata tomato salad is a breeze — well, maybe a light wind if you want to marinate the tomatoes for a few hours. Just cut the cherry tomatoes in half, then start on the dressing. Chop the fresh basil and parsley and add them to a mixing bowl. Continue finely dicing the red onion, grate the zest of a lemon, and add that to the bowl. Add the 2 Tbs extra virgin olive oil to the bowl, salt and pepper to taste then mix to combine. Add the tomatoes and olives to the dressing, then mix. It’s that simple!
Carefully place the Burrata ball in a serving bowl and add the tomatoes. The tomatoes’ vibrant colors and the Burrata’s creamy white create a visually stunning dish. Garnish with basil leaves and serve with toasted sourdough bread rubbed with garlic.