Come July, we all are jonesing for Jersey tomato salads, yet local tomatoes are not ripe enough. What to do? I created this simple dish during such a July, using green beefsteak tomatoes. Pairing the crisp, tart and refreshing green tomato with a rich burrata creates a good balance and also an interesting first chapter in our seasonal tomato tale. The key is to slice them thinly (think serrated knives or your mandolin) so the tartness is tamed. Be sure to serve with some fresh crusty bread!
Ingredients
- 4 pieces burrata, small-to-medium sized
- 2 fresh medium-size green beefsteak tomatoes, cores removed (look for ones that are hard like an apple and green like a lime)
- 1 tablespoon lemon juice mixed with 1 teaspoon minced jalapeno
- ½ cup finely grated Parmigiano-Reggiano
- 1 bunch Genovese basil, torn into bite-size pieces (½ cup of torn basil)
- ½ cup extra virgin olive oil
- Freshly ground black pepper
- Flaky sea salt
Preparation
Remove the burrata from the refrigerator and let come to room temperature, about 15 minutes.
Slice the tomatoes thinly, any way that is easiest, about ¼-inch thick. Lay the slices on a cookie sheet or parchment paper in one single layer. Brush the tomatoes with the lemon/jalapeno mixture and season lightly with salt and fresh ground pepper. Sprinkle the Parmesan and basil evenly over the sliced tomatoes and drizzle half of the olive oil over the slices.
Make 4 loose piles of the dressed tomatoes into 4 serving bowls, making a little room in the middle for the burrata. Place the burrata gently in the center of each bowl and drizzle the remaining olive oil over each piece of cheese. Grind some fresh black pepper over the top of each burrata, sprinkle with sea salt and serve
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About this recipe
Courtesy of Chef/Owner Josh DeChellis, Juniper Hill, Annandale
