source: www.youtube.com
Mahalo cooking expert Judith Jones shows you how to make a burrata and tomato salad.http://gourmetravelista.com/
What You'll Need
- 1 large tomato, sliced lengthwise
- 1 handful fresh basil
- 3 tbsp olive oil, extra virgin is best. Extra virgin means it has been cold-pressed, a chemical-free process which produces a natural level of low acidityhttp://whatscookingamerica.net/OliveOil.htm
- 1 tbsp balsamic vinegar
- 6 oz. burrata
- Salt and pepper to taste
- Dressing bowl
- Plate
- Fork
- Knife
- Spoon
- Cutting board
Instructions
- Pour vinegar and olive oil into a dressing bowl, followed by salt and pepper to taste.
- Use a fork to stir dressing together.
- Place burrata on the cutting board and use a knife to cut it lengthwise into several slices.
- For aesthetics, place a slice of burrata on the plate and rest a tomato slice and a basil leaf on it. Arrange the rest of the burrata, tomato and basil like this diagonally across the plate for a visually-pleasing presentation.
- To liven up the dish even more, consider adding freshly-sliced peaches.
- Use a spoon to drizzle vinaigrette over salad and it is ready to serve. Enjoy!
Finished Burrata and Tomato Salad
References
Meet Our Experts
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Judith Jones
Judith Jones is the founder of "The Gourmet Travelista," a website dedicated to international travel and cuisine. A citizen of the world, Jones was born in Paraguay, grew up in the United Kingdom and now resides in Los Angeles. In addition to hosting TV shows "What Are We Eating Today" and "Kush Kitchen," Jones is a contributing food and travel writer for "Travel & Leisure" magazine and social networking site "French Tuesdays." "I am the ultimate globetrotting gourmand," says Jones, "I travel to discover the most exhilarating culinary destinations around the globe."
