Whatever your holiday weekend plans, add this glorious take on the caprese (perhaps the summeriest of summer salads) to your 4th of July spread. Chef Adam Resnick‘s version, available on the menu indoors and out in the backyard at Bambara Kitchen & Bar, uses creamy burrata, heirloom tomatoes and fresh basil for a vibrant seasonal dish that you can use right on through ’til fall.
- 4 ounces basil leaves
- 2 garlic cloves, minced
- 1 cup olive oil
- 1/4 cup sherry vinegar
- 2 tablespoon salt
for the salad
- 1 each 4 ounce burrata
- 2-3 heirloom tomatoes, washed
- 2 slices focaccia
- 1 ounce olive oil
- 2 ounce basil vinaigrette (directions below)
- 2 basil leaves
- Salt and fresh ground black pepper
- Bring a pot of salted water to a boil. In a separate container, create an ice bath by mixing water with ice.
- Place the basil into a mesh basket and submerge in the boiling water briefly for about 5 seconds. Immediately place the basil in the ice bath.
- Remove cooled basil from ice bath and gently squeeze out any excess water. Rough chop with a knife and place into blender with rest of the ingredients.
- Blend until smooth and taste for seasoning.
- Place in refrigerator until ready to use.
- Brush the slices of focaccia with olive oil and grill until lightly toasted/browned.
- Slice the heirloom tomatoes horizontally about 1/2 inch thick, for approximately 3 to 4 slices. Season with salt and pepper.
- Layer tomato slices on a plate, slightly overlapping. Place burrata on top and season with salt and pepper. Drizzle the basil vinaigrette over the burrata and on some of the tomato.
- Cut focaccia slices in half and place on plate next to burrata. Tear the basil leaves by hand and sprinkle them on top of the tomatoes and burrata for flavor and garnish.
- Eat and enjoy!