Keepin’ it simple today, and what would a summer be without showcasing these alluring heirloom tomatoes? It’s been done again and again., a platter full of heirloom tomatoes, oil and cheese, but I just can’t help myself.
My friend had to stop me from binging on heirloom tomatoes over the weekend. We’ve been friends for over 17 years and she was our first house guest since we moved to Washington. Of course I had to take her to our favorite farmers market over the weekend. Heirlooms were bursting at various farm stands and we stopped by no less than 4 to find different and unique colors and shapes. Those green zebras were definitely my favorite.
Yet, surprisingly it wasn’t only the tomatoes that were overwhelming our taste buds, but the simple and aromatic herb oil we quickly threw together and are still talking about.
It first started when I made a quick dressing for this salmon and couscous salad a few weeks ago. I saved the rest and after a few hours of melding, Joe and I were putting the herb oil on everything! Bread, salads, fish, meats. We had oil coming our of our eye balls. And can you believe? It only consists of any fresh herbs you have, some lemon and good quality olive oil and is seriously the best dressing and drizzle you will have this summer.
Heirloom Tomato Salad with Herb Oil and Burrata
Ingredients
Herb Oil
- 1 bunch of fresh herbs we used a mix of basil and mint, but I've made this with cilantro and parsley too!
- 2 garlic cloves roughly chopped
- 1 lemon zested and juiced
- 1/4 cup olive oil or more or less depending on desired consistency
- Salt and pepper to taste
- Various heirloom tomatoes cut in half or quarters
- 12 ounces burrata cheese
- Fresh basil for garnish
Instructions
- To make the herb oil, add herbs, garlic, lemon zest and juice to a food processor and pulse until mixture is chopped finely.
- Then slowly add in the olive oil while food processor is running. Use a spatula every so often to make sure everything is mixed together well. Add more or less olive oil until it becomes a smooth pourable consistency. Season with salt and pepper and save in airtight container (mason jars work great for this).
- Arrange tomatoes on platter and top with roughly torn buratta cheese.
- Drizzle herb oil over salad and garnish with more fresh basil.
Coley | Coley Cooks says
August 31, 2016 at 9:19 amGirl, you are speaking my language with this!!! True story, I devoured two whole balls of burrata the other night by myself. And it was glorious.
Samantha says
August 31, 2016 at 3:49 pmYesss!!! No shame! haha