Burrata Salad

Recipe courtesy of Executive Chef Philip De Maiolo, C.E.C., Pier Sixty/The Lighthouse, New York
  • 3 cups halved or quartered small yellow and red tomatoes
  • 3 cups medium-dice seedless watermelon
  • 6 Tbsp. extra virgin olive oil
  • 12 basil leaves, chiffonade
  • 12 mint leaves, chiffonade
  • Salt and pepper, to taste
  • 6 slices semolina baguette, thick, toasted
  • Prepared pesto, as needed
  • 8 oz. BelGioioso Burrata cheese, cut into 6 equal portions
  • Cracked black pepper, as needed
  • 1.2 oz. micro arugula
  • 6 fried basil leaves
  • Balsamic glaze, as needed

Toss tomato and watermelon in olive oil with basil and mint. Season with salt and pepper. Marinate an hour.

Per order: Drain tomato/watermelon mixture. Place 1 cup mixture in center of chilled salad plate. Brush 1 baguette toast with pesto. Place baguette toast at 11 o’clock position on plate. Top baguette with 1 wedge BelGioioso Burrata. Sprinkle cracked black pepper over Burrata. Place mound of micro arugula atop tomato/watermelon salad. Crown presentation with 1 fried basil leaf. Drizzle balsamic glaze around salad. Serve immediately.

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