Heirloom Tomato and Burrata Salad
Recipe courtesy of James Campolieto, CC, Executive Chef, Cobblestone Creek Country Club (Victor, N.Y.)
- mixed baby heirloom tomatoes - 2 pints
- garlic clove - 1 ea.
- burrata ball - 1 ea., fresh
- red wine vinegar - as needed
- extra virgin olive oil - as needed
- red onion - 1/2 ea.
- minced chives - to taste
- salt - to taste
- pepper - to taste
- fresh pesto - (optional)
- Place a tiny slit into all the tomatoes and set aside. Fill a mixing bowl with ice cubes and water and set next to the stove.
- Bring a pot of water to a boil. Dunk the tomatoes (a little bit at a time) in the boiling water for about 10 seconds. Immediately transfer into the bowl with ice and water.
- Once all the tomatoes are all cooled, begin to peel the tomatoes very gently. After they are peeled, place on a cookie sheet lined with a paper towel, single layered, and place in the cooler until they are ready to use.
- Slice the garlic paper thin and set aside.
- Peel and julienne red onion very thin.
- Mince 2 oz. of chives.
- Mix 2 oz. red wine vinegar and ½ cup extra virgin olive oil with salt and pepper to taste.
- Dress the tomatoes, onion, chives and garlic well and place in a serving bowl. Set burrata in center and season with salt and fresh cracked pepper. Top with fresh pesto.