Swine & Sea — Tomato and Olive Salad with Burrata — French Creole Recipe

Tomato and Olive Salad with Burrata

If there is a vegetable that defines summer it is the tomato. Memories of a biting into a fresh grown tomato with a bit of salt is one I love going back to every summer. This salad gets its salt and umami flavor from the olives and capers.

Let the tomatoes, olives and capers meld their flavors for a couple of hours before serving. I like to pull the salad out of the refrigerator a couple of hours before serving. Also a nice crack of fresh ground pepper on top of the burrata cheese is always welcome.

Recipe

  • 3

    large heirloom tomatoes , cored and quartered

  • 1 pt.

    grape tomatoes , halved

  • 1 cup

    green olives , pitted and rough chopped

  • 2 Tbsp.

    olive oil

  • ¼. tsp.

    Kosher salt

  • ½ cup

    capers , drained

  • ¼ cup

    pistachios , shelled and rough chopped

  • 1

    Burrata cheese
  • olive oil
  • freshly ground black pepper
    Step 1

  • In a medium size bowl, combine the tomatoes, olives, capers, olive oil and Kosher salt. Fold the ingredients taking special care to not break up the tomatoes.

    • Step 2

  • Place the salad in the refrigerator for at least 2 hours.

    • Step 3

  • Remove the salad from teh refrigerator around 2 hours before serving.

    • Step 4

  • Spread the salad onto a serving dish. Place the Burrata cheese in the center, being careful not to break it open.

    • Step 5

  • Sprinkle the pistachios onto of the salad.

    • Step 6

  • Hit the Burrata cheese with a good couple of cracks of freshly ground black pepper. Drizzle the salad with some amazing extra virgin olive oil.

    • Step 7

  • When serving, break open the Burrata cheese.