Tomato Salad with Anchovy & Basil
This dish is best served during the height of summer, when tomatoes speak for themselves with very little embellishment. Salt draws out the tomato’s juices, combining with the burrata’s cream and the olive oil to make its own dressing. All this salad needs is the smallest touch of vinegar. You could leave it at that, sure, but in my opinion, this is infinitely better when garnished with basil and—best of all—little fish.
Ingrediënten
Serves 4 to 6
- 8 heirloom tomatoes cut into ¾-inch slices
- 12 ounces water-packed burrata
- Leaves from 1 bunch basil
- ½ cup extra-virgin olive oil
- 1 tablespoon flaky sea salt
- 12 anchovy fillets oil-packed, rinsed and drained
- 1 tablespoon red wine vinegar
- Freshly ground black pepper optional
Instructies
- Spread the tomato slices across your serving platter.
- Use a tablespoon to scoop the burrata and spread it attractively on top of and in between the tomato slices.
- Stack the basil leaves.
- Use kitchen scissors to cut bite-size pieces of basil over the top of the dish, scattering the pieces across the tomatoes and burrata.
- Drizzle everything with the olive oil, then sprinkle with the salt.
- Cover the platter loosely with plastic wrap and set it aside to marinate at room temperature for at least 30 minutes or up to 1 hour.
- Lay the anchovies on top of the tomatoes.
- Use a spoon to very lightly drizzle the vinegar on top: about 1 drop per tomato slice.
- Season with pepper to taste and serve, scooping up the juices that pool at the bottom of the serving dish.
--------------------------------------------------------------------------------------------------
