Insalata di pomodori e burrata

Ingredienti

• 3 lbs Heirloom tomatoes
• 1/4 cup yellow onion (diced)
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 7 oz burrata ball (or 2 if yours are smaller)
• Sea salt and ground black pepper (to taste)
• Fresh basil, thyme and oregano (to taste)
• 1 tbsp balsamic glaze
• Slices of sourdough bread (to serve)

Preparazione

1. 1

   Place the sliced tomatoes and diced onions on a serving dish. Season with salt and add freshly ground pepper to taste, then drizzle with olive oil and vinegar. Let the mixture rest for about 30 minutes, until the tomatoes release their juices and the onion flavor infuses them.

2. 2

   Set the burrata in the center of the tomato mixture and gently tear it open with your hands. Sprinkle with fresh basil, thyme, and oregano. Drizzle over with balsamic vinegar and serve with crusty bread on the side.