heirloom tomato, burrata, and fresh basil with honey-mustard vinaigrette
There is nothing better than a summer farmer's market on a sunny Saturday morning. Every week over the summer, I visit the Union Square Farmer's Market in Cambridge and fill my bag with heirloom tomatoes. They are sweet, juicy, and brimming with flavor - very different than the tomatoes you can find the rest of the year. This recipe includes just a few simple ingredients - no need to fuss when you have fresh tomatoes and cheese. Burrata is an especially luxurious accompaniment, as it is mozzarella formed into a pouch and filled with soft cream.
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Fresh tomatoes (4 large heirloom, if in season; otherwise large beefsteak tomatoes)
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Burrata (1-2 whole pieces; typically sold in the store near the fresh mozzarella)
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Fresh basil (1 cup whole leaves)
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Dijon mustard (2 teaspoons)
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Honey (2 teaspoons)
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Maple syrup (1 teaspoon)
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Apple cider vinegar (1 teaspoon)
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Salt (1/2 teaspoon for dressing, plus 1/4 teaspoon to season on top)
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Olive oil (4 tablespoons)
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Ground black pepper, to season
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Cut the heirloom tomatoes with a serrated knife (or bread knife) and arrange on a platter.
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Place the burrata on top of the tomatoes; you can leave whole if serving family style, or pre-cut into halves. Beware that the creamy, gooey inside will start to spread out onto the plate.
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Remove the basil leaves from the stems and stack on top of each other. Roll the basil leaves into a small log and cut into very thin strips; this technique is called "chiffonade."
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Sprinkle the chiffonade of basil over the tomatoes and cheese.
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In a separate small bowl, mix the mustard, honey, vinegar, and salt together. Whisk in the olive oil until the dressing is emulsified and smooth. Drizzle over the tomato platter.
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Season with additional salt and black pepper. The flavor of tomatoes is enhanced by extra salt.