If you thought you couldn’t make a salad on a grill, you thought wrong! Our Tomato Burrata Salad is a simple yet flavorful dish for any occasion, but we suggest making it during summer when tomatoes are in season. Our very own Caitlin McMahon shows you how to make this recipe, which we cooked right on the banks of the beautiful French Broad River in Asheville, N.C. Bon Appetit, y’all!
- 2-4 Heirloom Tomatoes, or your favorite tomatoes, chopped into wedges
- 3-4 Burrata balls
- Half a Bottle of Balsamic Vinegar
- Olive Oil
- Black Pepper
- Basil, for garnish
1. Chop up your heirloom tomatoes into wedges and arrange them on a plate in a circle. Meanwhile, reduce half a bottle of balsamic vinegar in a pot on high heat on the grill.
2. Cut up crusty bread like Ciabatta or sourdough into slices. Crush some cloves of garlic and rub the bread with the garlic to give it a nice aroma. Drizzle with olive oil and season with salt & pepper before putting on the grill. Grill it until it chars.
3. Check your balsamic reduction. When it tastes sweet and coats the back of a spoon after stirring, take it off of the heat.
4. Chop leaves of fresh basil for garnish. Place 3-4 Burrata balls in the center of your tomato plate, and season with olive oil, salt and pepper. Add the balsamic reduction and chopped basil leaves for garnish. Top grilled bread with tomatoes and Burrata and voilà!
If you’d just rather eat a salad than make it home, we totally understand – that’s what we’re here for! Make a reservation to try our salads and other scratch-made dishes at the Tupelo nearest you.