Burrata Salad with Marinated Tomato and Thai Basil
Servings 2 people
Ingredients
- 8 ounces cherry tomatoes (rinsed, pat dried and cut in half)
- ¼ cup shallot (thinly sliced)
- 1 Persian cucumber (rinsed, pat dried and diced)
- 4 ounces burrata cheese
- 8 - 12 Thai basil leaves (torn into big pieces)
- Kosher salt
- Ground black pepper
White Balsamic Vinaigrette:
- 1½ tablespoons white balsamic vinegar
- 1½ teaspoons honey
- ½ teaspoon dijon mustard
- 1 small garlic clove (smashed and minced)
- 3 tablespoons extra-virigin olive oil
- Kosher salt
- Ground black pepper
Instructions
- Set a strainer over a large bowl. Add the cherry tomatoes and toss with ¼ teaspoon salt. Set aside to drain for 15 minutes.
- In the meantime, make the vinaigrette. In a medium mixing bowl, whisk together white balsamic vinegar, honey, dijon mustard and garlic. Season with ¼ teaspoon salt and pepper. While whisking, slowly pour in the olive oil until blended.
- Add shallot and tomatoes into the vinaigrette. Toss to combine and marinate for 20 - 30 minutes.
- When ready to serve, in a medium serving plate, scoop and spread out the burrata. Season with salt and pepper. Toss in the cucumber into the tomato. Taste and adjust with salt and pepper. Spoon over the tomato mixture over the burrata. Add only about a third of the vinaigrette. Top the salad with Thai basil. Serve immediately with grilled bread or baguette.
Notes
- White balsamic vinegar is less sweet and milder than regular balsamic vinegar. It’s easy to find in regular supermarket.
- Thai basil is savory and has a licorice flavor. It’s often used in Thai and Vietnamese cuisine. You can find them at Asian supermarkets like 99 Ranch or H Mart. Just to be aware, some places may label Thai basil as basil. The leaves of Thai Basil have sharp points on the tips and the ostems are purple in color. Some of the leaves can have purple-ish color too.