Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil

Heirloom tomato, prosciutto and burrata with garlic basil oil.

Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil

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.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 5

Servings

Calories 581kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

Let the heirloom tomatoes sit at room temperature for 15–20 minutes after salting them and before assembling the salad. This enhances their natural sweetness and juiciness, allowing the flavors to shine.

Nutrition