Tomato Salad with Creamy Basil Dressing.
I stumbled across Brinksby on Instagram and immediately knew I had to make his Tomato Salad — it looked too good to scroll past. And I have to say, it was even better than it looked. Amazing, fresh, and absolutely delicious.
Basil, tomatoes, and cheese — what's not to love?
I didn't have any Greek yogurt on hand, so I used crème fraîche 18%, which worked beautifully. Sour cream works just as well if that's what you have in the fridge.
One thing I learned the hard way: don't skip the burrata. I tried leaving it out once and ended up with a very soupy dressing instead of the thick, creamy one the recipe calls for. The burrata is what makes it work.
You can swap the burrata for stracciatella if you prefer, they are two sides of the same coin. Burrata is a ball of fresh mozzarella with a solid outer shell, filled with a rich, soft mixture of torn mozzarella and heavy cream, that creamy filling is actually what stracciatella is on its own.
Ingredients:
2-3 heirloom tomatoes. sliced
½ burrata
1 handfull fresh (or defrosted) peas
¼ red onion, thinly sliced
2 tablespoons capers
olive oil
salt
pepper
Dressing:
½ Burrata
1 tablespoon Greek yogurt, or creme fraiche
1 large handfull basil (genovese)
1 tablespoon olive oil
juice of ¼ lemon
1 small garlic clove
salt to taste
Direction:
Dressing:
Add all the dressing ingredients to a high-speed blender and blend on high for about 1 minute until completely smooth.
Spread the dressing generously across a serving plate. Arrange the sliced tomatoes on top, Tear the remaining burrata into pieces and place on top. Then scatter over the peas, red onion, and capers.
Season generously with salt and black pepper, drizzle with olive oil and a good splash of balsamic vinegar, and serve immediately.
Enjoy!
