Summer Heirloom Tomato Salad With Burrata and Prosciutto

20 mins Prep Time

20 mins Cook Time

Written By

Vicky Tran

With the local heirloom tomato season in full bloom, you’ll want to take advantage and make this juicy and bright salad as much as humanly possible. Sweet and colourful heirloom tomatoes in both full size and gem-like cherry variety are both the backdrop and the star of this dish. It is layered with salty prosciutto, creamy burrata, fresh basil and topped with good olive oil, flaky sea salt, fresh cracked black pepper and sweet balsamic glaze. This is one of those no muss, no fuss and foolproof recipes that relies so little on cooking capability and technique but is very ingredient-focused, so make sure you get the best quality all around.

Ingredients

Summer Heirloom Tomato Salad With Burrata and Prosciutto

2 pounds heirloom tomatoes (combination or full size as well as cherry variety)
250 grams burrata
2 cups balsamic vinegar
1 cup green basil leaves
10 slices prosciutto
Good quality olive oil, to taste
Flaky sea salt, to taste
Fresh cracked black pepper, to taste

Directions

Summer Heirloom Tomato Salad With Burrata and Prosciutto

3 Steps

Step 1

In a medium pot, bring the balsamic vinegar to a boil and reduce by 75 per cent (this can take anywhere from 15-30 minutes depending on the size of your pot and the strength of your heat source, so pay close attention to it). Be sure to not inhale directly above the vinegar as it is reducing. Remove from the heat and allow to cool completely before using. You will have more of this glaze than you need for this recipe but it works well on just about all salads and can be stored for up to 3 months in a cool, dry place.
Step 2

Prepare the heirloom tomatoes by cutting them into slices or wedges as desired.
Step 3

To assemble the salad, layer the heirloom tomatoes on the bottom of a serving platter and season with flaky salt, as well as freshly cracked black pepper. Then top with ribbons of the prosciutto as well as pieces of the burrata cheese broken by hand. Sprinkle with hand torn basil, drizzle the entire salad with good olive oil as well as the balsamic glaze and serve immediately.