Jul 17, 2017

Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil

Prep Time: 15 mins
This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread.

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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

heirloom tomato, prosciutto, and burrata with garlic-basil oil and grilled bread

Key Ingredients in This Recipe

  • Heirloom tomato – 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.

closeup burrata cheese

How to Make Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil

  1. Blend the basil oil. Add the basil and olive oil to a blender and pulse until combined. Add the mixture to a small sauté pan with the garlic and bring to a simmer over medium-low for 10 minutes.
  2. Simmer with the garlic. The garlic should be golden brown. Let cool and strain with a fine mesh strainer. The oil can be made and stored in an airtight container up to a week ahead of time.
  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.
  4. Finish and serve. Drizzle a tablespoon of the garlic-basil oil over the top. Serve with grilled bread on the side.

closeup heirloom tomato, prosciutto, and burrata with garlic-basil oil

Tips and Tricks for This Recipe

  • 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 & Grilled Bread

Print Pin
Prep Time 15 mins
Serves 4

Ingredients:

For the garlic-basil oil:

  • ¾ cup extra-virgin olive oil
  • ½ packed cup basil leaves
  • 3 cloves garlic, smashed

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 basil and olive oil to a blender and pulse until combined. Add the mixture to a small sauté pan with the garlic and bring to a simmer over medium-low for 10 minutes.
  • The garlic should be golden brown. Let cool and strain with a fine mesh strainer. 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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