Heirloom Tomato Salad with Burrata Recipe from Terrace by Mix Mix
Ross Pangilinan, chef-proprietor of Terrace by Mix Mix is acclaimed for his poised, approachable cuisine. Whether it’s a comfort dish of handmade pasta or a hyper-seasonal heirloom tomato salad, expect to be wowed by his light touch with vivid flavors.
Heirloom Tomato Salad with Burrata
– 4-6 ripe heirloom tomatoes, assorted varieties of different sizes (unrefrigerated)
– 1 lb. burrata cheese
– 10 torn basil leaves
– 2 tablespoons saba vinegar*
– 3-4 tablespoons extra virgin olive oil
– Maldon sea salt (or your favorite finishing salt)
– Espelette pepper**
– Optional garnish: micro basil, borage blossoms
Cut tomatoes into random bite-size wedges and shapes and spread out into four separate shallow bowls or plates. Place spoonfuls of burrata cheese randomly on the cut tomatoes, about three-four spoons per serving.
Spread around the hand-torn basil and optional micro basil so that there will be basil in every bite. Drizzle saba vinegar and a good amount of extra virgin olive oil over the tomatoes and cheese. Season with sea salt and pepper to taste.
*Saba vinegar also known as “vin cotto” is a sweet unfermented syrup made from the must of Trebbiano grapes. Balsamic vinegar may be substituted if reduced until slightly syrupy.
**Espelette pepper is made from chiles from the Basque region of France and has a nuanced, subtle heat. Optional substitute is a small amount of crushed red pepper.
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