Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
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This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato. A fresh and vibrant summer staple, it blends well with salty prosciutto, creamy burrata and crusty grilled bread.
The garlic-basil oil is a favorite trick of mine that adds a ton of additional flavor. This salad (really a summer appetizer) will be on your table all summer long. I love putting a large plate of the colorful combination down in the middle of the table and letting people serve themselves family-style.
Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
Table of contents
Key Ingredients in This Recipe
- Heirloom tomatoes – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. If you like heirloom tomatoes check out these other recipes here. I always recommend salting tomatoes or marinating them before adding them to sandwiches.
- Basil – Basil leaves stay freshest when they’re on the plant so I recommend growing your own or getting a potted basil plant from the grocery store. Simply pinch the leaves off at the stem. In this recipe they’re blended with the olive oil and strained to infuse the oil with the herb flavor.
- Prosciutto – Strips of thinly sliced prosciutto add a salty element to this dish. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
How to Make Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
Step 1: Make the garlic oil.
Add the oil to a small sauté pan with the garlic and bring to a simmer over medium-low until garlic is pale-golden brown, about 5 minutes.
Step 2: Blend the basil oil.
Let cool and strain with a fine mesh strainer. Add the basil and olive oil to a blender and pulse until combined and bright green. Use as is or strain once more for a thinner oil. The oil can be made and stored in an airtight container up to a week ahead of time.
Step 3: Arrange ingredients on a platter.
Arrange the tomato slices on a platter and season with flake salt. Put the prosciutto on the platter around the slices of tomato and place the burrata in the middle.
Step 4: Finish and serve.
Drizzle a tablespoon of the garlic-basil oil over the top. Serve with grilled bread on the side.
Tips and Tricks for This Recipe
Tips for Buying and Storing Tomatoes
- When choosing heirloom tomatoes you must look past the ugly. They are one of those fruits (yes, tomato is technically a fruit) where it’s really the inside that counts.
- Heirloom tomatoes ripen quickly and will not last as long as commercial tomatoes. Pick ones that are somewhat firm to the touch and eat them within a few days of purchase.
- Don’t store tomatoes in the refrigerator – it will actually soften them – no one likes a mushy and mealy tomato. Beyond that, the different colors of heirloom tomatoes are actually different varieties with subtly varying flavor. I like serving an assortment of the color varieties for a bright and flavorful combination.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
Ingredients:
For the garlic-basil oil:
- ¾ cup extra-virgin olive oil
- 3 cloves garlic, smashed
- ½ packed cup basil leaves
For assembly:
- 2 medium heirloom tomatoes, thinly sliced
- Flake salt, as needed
- 8 slices san Danielle prosciutto
- 8 ounces burrata cheese
- Slices grilled bread, for serving
Instructions:
For the garlic-basil oil:
- Add the oil to a small sauté pan with the garlic and bring to a simmer over medium-low until garlic is pale-golden brown, about 5 minutes.
- Let cool and strain with a fine mesh strainer. Add the basil and olive oil to a blender and pulse until combined and bright green. Use as is or strain once more for a thinner oil. The oil can be made and stored in an airtight container up to a week ahead of time.
For assembly:
- Arrange the tomato slices on a platter and season with flake salt. Arrange the prosciutto on the platter and place the burrata in the middle.
- Drizzle a tablespoon of the garlic-basil oil over the top. Serve with grilled bread on the side.
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