Tomato Burrata Salad

(6 portions)

Basil Coulis-

500g (1/2#) Fresh Basil leaves

Finishing Olive Oil - To taste

Salt and Pepper - To taste


Bring a large stock pot of salted water (2% solution) to a rolling boil.

Submerge basil in boiling water and bring back to the boiling point, stirring occasionally. Boil for 4 minutes. Drain contents of pot through a sieve in order to catch basil and discard water. Submerge basil in an ice water bath until completely chilled. Drain excess water and squeeze basil in a towel until mostly dry. Place basil in blender with an ice cube and blend on maximum speed until smooth. Season the puree with salt, pepper, and finishing olive oil. Reserve in the refrigerator.

Balsamic Reduction:

200g Balsamic Vinegar

200g Sugar


Combine both ingredients in a small saucepot and gently simmer until a syrup consistency has been achieved. Let cool to room temperature. Reserve for later use.


3 RIPE Beefsteak Tomatoes

2 pkgs oz Di Stefano Burrata

Sherry Vinegar

Finishing Olive Oil



Tender Basil Leaves

Pine nuts


Slice the tomatoes into 1" steaks and season with salt, pepper, sherry vinegar, and finishing olive oil.

Dress the bottoms of the plate with the basil coulis. Arrange the seasoned tomatoes in the center of the sauce. Spoon a healthy amount of burrata on the tomato. Garnish with remaining ingredients.

Courtesy: Chef Austin Gresham

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