Heirloom Tomato Burrata Salad with Pistachio Dressing
This tomato burrata salad is one of a kind! The fresh croutons and pistachio vinaigrette make every bite extra special. Turn your summer garden tomatoes into a gourmet salad that is perfect for entertaining, or just treating yourself.
Ingredients
- 3-4 medium-large heirloom tomatoes, sliced
- ¼ small red onion, thinly sliced
- 2 cups torn or chopped pieces of stale bread , sourdough and ciabatta work well
- 1 ball burrata cheese
- olive oil, for frying
- salt and pepper, to taste
- fresh basil leaves
Pistachio Dressing
- 4 tbsp pistachios
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- ½ tsp salt
- ½ clove garlic
- 1.5 tsp honey
- 15 basil leaves
Instructions
- First, toast the pistachios for the dressing. Heat a cast iron or stainless steel pan (no oil - keep the pan dry) over a low-medium heat and add the pistachios to the pan. Toast until they are fragrant and starting to brown - you will want to mix them up a couple of times during this process. You can add some extra pistachios if you'd like to use any as a salad garnish - just remove them, chop them and set them aside until the end.4 tbsp pistachios
- Blend the dressing. Add the pistachios + all of the other dressing ingredients to a mini food processor (or into a jug and use a hand blender). Blend until smooth. You may want to add 1-2 tablespoons of water to help it blend and give it a more runny, pourable texture.2 tbsp red wine vinegar, 1/2 tsp salt, 1/2 clove garlic, 1.5 tsp honey, 15 basil leaves, 4 tbsp olive oil
- Fry the croutons. In a large frying pan, heat a shallow layer of olive oil over a low-medium heat. Add the pieces of bread to the pan and allow them to slowly fry, until they are golden and crisp. It will take 3-5 minutes depending on your heat and you will want to toss them a few times during this process. Add a little salt and pepper to taste, especially if you are using a less flavorful bread. Don't worry if you can't get every crouton evenly toasted on each side - it will be fine.2 cups torn or chopped pieces of stale bread, olive oil
- Assemble the salad. Layer the tomatoes, onion slices and large basil leaves on the plate. Add a little salt and pepper to taste. Halve or quarter the burrata and place on top. Scatter croutons around the burrata and drizzle the dressing over the salad.Serve, with a pot of dressing nearby in case anyone wants to top up their portion.3-4 medium-large heirloom tomatoes, 1/4 small red onion, fresh basil leaves, 1 ball burrata cheese
Notes
Nutritional info is based on you using half of the pistachio dressing with the salad, and is based on 1/4th of the salad as a serving size.
Calories: 380kcal, Carbohydrates: 26g, Protein: 13g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 27mg, Sodium: 928mg, Potassium: 454mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1498IU, Vitamin C: 20mg, Calcium: 243mg, Iron: 2mg