Burrata and Blistered Tomato Salad
Directions
- Heat olive oil in sauté pan over medium high heat add tomatoes and blister skin about 1-2 minutes. Remove from heat and cool.
- In a bowl toss tomatoes with 2 T. of extra virgin olive oil, basil, salt, and oregano.
- Ladle a portion of olive oil on the bottom of four plates then place burrata on top with a sprinkle of black pepper.
- Finish with a portion of blistered tomatoes then serve.
Ingredients
- 4 4 oz Piancone® Burrata Cheese
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 4 tbsp Piancone® Balsamic Glaze
- 1 cup Peak Fresh Produce® Tomato(es), Grape
- 3 tbsp Roma® Oil, Olive
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 1 tbsp Peak Fresh Produce® Basil, hand torn
- 1 tbsp Peak Fresh Produce® Oregano, rough chop
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
