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Burrata, Japanese Tomato & Bread Salad with Wild Arugula
Serves 8
Burrata is a best-when-fresh kind of cheese. It's fairly perishable and doesn't
keep but for a few precious days. And why would we use standard run-of-the-mill mozzarella for
this panzanella-caprese hybrid when one of the finest burratas from local family-owned Gioia
Cheese Company (Pico Rivera, California) is practically made in our backyard?.
For those who aren't familiar with this seductive treat, the outer shell of the
burrata is mozzarella. But once you cut or scoop into it, you'll find an oozey inside that is
perfect for this dish. With a neutral flavor that's slightly tangy and super creamy, the soft
texture pairs well with the crunchiness of olive oil-fried croutons in the bread salad. A
sprinkling of wild arugula leaves sets the salad off with the faintest hint of spice.
My cooking is heavily ingredient-driven, so it's all about the best tomatoes (here,
heirloom Japanese tomatoes), the freshest of herbs, and the best croutons prepared in a
more-than-average way (fried until crisp in olive oil). The finishing touches make this dish,
especially since the burrata doesn't mask but rather allows other flavors to shine. We use
"white" balsamic vinegar (which isn't actually aged in barrels like name-protected Modena
vinegar) for a mellow flavor that doesn't impart the dark color of regular balsamic. Fine sea
salt, freshly cracked black pepper, and the extra-virgin olive oil drizzle keep this dish a
summer "ringer" every time it hits the lounge menu.
Ingredients Rustic sourdough bread 3 slices torn into very small, bite-size piecesExtra-virgin olive oil 1 cup plus 2 tablespoons Sprigs of thyme 3 each Garlic 1 large clove, smashed White balsamic vinegar 2 tablespoons Japanese tomatoes: 4 medium-ripe, thinly sliced in rounds and kept together Hothouse cucumber 1/4, split lengthwise, seeded and very thinly sliced (on a mandoline if possible) Leaves of 3 Italian parsley sprigs Leaves of 1 basil sprig, torn into small pieces Red onion 1/2 small, thin julienne Fresh burrata 1 tub Wild arugula 6 ounces Sea salt and cracked black pepper to taste |
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Begin by preparing the olive oil-fried croutons. Heat a heavy-bottomed sauté pan over medium-high heat. Add the olive oil, thyme and garlic. Once the oil has been seasoned, remove the herbs. Add the torn bread, and gently fry while stirring occasionally until thoroughly golden brow and crisp. Using a slotted spoon, remove the bread from the pan, drain completely on paper towels to keep the croutons from becoming soggy, and season with salt and pepper to taste. (You may reserve the oil for up to 2 weeks for like uses.)
Whisk the vinegar with a small pinch of salt until dissolved, then whisk in the 2 tablespoons of olive oil and set aside.
Just before serving to keep the bread salad from becoming soggy, Place the peeled tomatoes in a small bowl, add the cucumber, red onion (to your liking), and the croutons. Dress with approximately 3 tablespoons of the vinaigrette.
On a small plate, fan a few of the sliced tomatoes just to the left of the center of the plate. Drizzle the slices with some of the remaining vinaigrette, then place a small pile of the marinated tomato to the right of the slices. Spoon out the burrata right between the two, fluffing the plate with the arugula as garnish. Drizzle the burrata with extra-virgin olive oil, and season the plate with sea salt and a few turns of the pepper mill.
