This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It’s easily doubled or halved.
SERVES 4
1 pound heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
8 basil leaves, sliced into ribbons
¾ cup balsamic vinegar
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Sea salt and freshly ground pepper
2 burrata, about 12 ounces each
1 loaf rustic Italian bread, cut in thick slices and grilled or toasted
Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over mediumhigh heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.
Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.
