Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

All’s Well That Herbs Well Tomato Salad with Burrata

Chicago-based reader Michael Goldman uses herbs from his balcony garden to whip up this vibrant-tasting summer salad. We especially love his technique of seasoning the tomatoes with herb stems.

Get access to everything we publish when you sign up for Outside+ Join today!.

Chicago-based reader Michael Goldman uses herbs from his balcony garden to whip up this vibrant-tasting summer salad. We especially love his technique of seasoning the tomatoes with herb stems.

Servings
8

Ingredients

Herb vinaigrette

  • 1/4 cup olive oil
  • 2 Tbs. white balsamic vinegar
  • 2 tsp. Dijon mustard
  • 2 small garlic cloves, crushed
  • Leaves from 1 sprig each fresh lemon basil, oregano, and thyme

Tomato salad

  • 8 sprigs fresh lemon basil
  • 8 sprigs fresh sweet basil
  • 6 sprigs fresh chervil
  • 6 sprigs fresh parsley
  • 6 leaves fresh sorrel
  • 4 large tomatoes, halved crosswise, each half cut into 8 wedges
  • 1 medium white onion, diced
  • 8 oz. chilled burrata cheese
  • 2 Tbs. olive oil, for drizzling

Preparation

1. To make Herb Vinaigrette: Whisk together oil, vinegar, mustard, and garlic in small bowl. Add herb leaves and 2 Tbs. water, and whisk until well combined. Season with salt and pepper, if desired.

2. To make Tomato Salad: Pluck leaves from herb sprigs, and set aside. Combine herb stems and tomatoes in large bowl, and let stand 1 to 11/2 hours in cool place. Remove and discard herb stems.

3. Stack half of basil leaves on cutting board, and roll into tight cylinder. Slice cylinder into thin strands, aka chiffonade; set aside. Roughly chop remaining herb leaves. Add onion and chopped herb leaves to tomatoes, and toss gently with wooden spoon. Mix in 2 Tbs. Herb Vinaigrette.

4. Place burrata on plate, drizzle with oil, and sprinkle with basil chiffonade. Slice burrata, and serve with tomatoes and remaining Herb Vinaigrette on side.

Nutrition Information

  • Calories 192
  • Carbohydrate Content 6 g
  • Cholesterol Content 17 mg
  • Fat Content 16 g
  • Fiber Content 2 g
  • Protein Content 7 g
  • Saturated Fat Content 5 g
  • Sodium Content 98 mg
  • Sugar Content 4 g