Medicated Heirloom Tomato Burrata
Recipe and Photos by Monica Lo
Summer is starting to come to an end and we’re making the most of it by eating as many heirloom tomatoes as possible. The tomatoes here soak up all our California sun and ripen to their truest, sweetest flavor. The easiest, more appropriate way to enjoy these seasonal gems would be to drizzle on some fine olive oil, aged balsamic, and serve with a creamy burrata. We infused our olive oil with Humboldt Legend’s Sage OG, which has a spicy aroma which lends itself to nicely to this dish.
- 2 Large heirloom tomatoes
- Finishing sea salt (I used Omnivore salt)
- Freshly ground black pepper
- 1/4 cup Fresh basil leaves, torn
- 3 Tbsp Medicated extra virgin olive oil (see basic recipe or Sous Weed recipe)
- 1 Round of burrata cheese
- Good quality balsamic vinegar
- Whole basil leaves to garnish
- Cut tomatoes into wedges and place in large bowl. Sprinkle with finishing salt and pepper. Add torn basil and medicated olive oil and mix well.
- Let stand at room temperature at least 30 minutes and up to 1 hour, mixing occasionally.
- To serve, place burrata in the center of the plate. Fan tomatoes around the cheese.
- Drizzle with dressing from bowl and a splash of balsamic vinegar. Garnish with additional basil leaves and serve immediately.