Tomato and Burrata Salad with a Calabrian Vinaigrette
Tomato and Burrata Salad with a Calabrian Vinaigrette
Course: Appetizer, Lunch, Side Dish
Ingredients:
For the Calabrian Vinaigrette:
1 teaspoon Calabrian chili peppers in oil
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey or agave nectar
1/2 teaspoon dried oregano
Salt and black pepper to taste
For the Salad:
Mixed color mini tomatoes, sliced
1 ball of burrata cheese
2 cups arugula
1 small red onion, thinly shaved
2 cups ciabatta or French bread, cubed for croutons
2 tablespoons olive oil
Salt and black pepper to taste
Instructions:
Place the Calabrian chili peppers, minced garlic, red wine vinegar, honey or agave nectar, and dried oregano in a blender or food processor.
Pulse the ingredients a few times to combine them.
With the blender or food processor running, slowly drizzle in the extra-virgin olive oil until the vinaigrette becomes smooth and emulsified.
Taste the vinaigrette and adjust the seasoning with salt and black pepper as needed. You can also adjust the sweetness or heat level by adding more honey or Calabrian chili peppers.
In a medium-sized bowl, combine sliced tomatoes and onion then pour the vinaigrette over to allow them to marinate while you make the croutons.
Preheat your oven to 375°F (190°C).
Toss the cubed bread with 2 tablespoons of olive oil, salt, and black pepper.
Spread the bread cubes on a baking sheet in a single layer.
Bake in the preheated oven for about 10-12 minutes or until the croutons are golden brown and crispy. Keep an eye on them to prevent burning.
On a large serving platter, scatter the arugula, then place the burrata cheese in the center. Add the crispy croutons on top, then pour the tomato, onion, and vinaigrette mixture on top.
Serve your Tomato and Burrata Salad immediately as an appetizer or main course.
