Name: Burrata Caprese Salad with Garlic Basil Oil
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 2 large heirloom tomatoes; Kosher salt and freshly ground black pepper; Garlic-Basil Oil, recipe follows; Two 4-ounce balls burrata; 2 cups fresh basil leaves; 2/3 cup extra-virgin olive oil; 1 clove garlic, smashed and peeled; Kosher salt

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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2 large heirloom tomatoes

Kosher salt and freshly ground black pepper

Garlic-Basil Oil, recipe follows

Two 4-ounce balls burrata

Garlic-Basil Oil:

2 cups fresh basil leaves

2/3 cup extra-virgin olive oil

1 clove garlic, smashed and peeled

Kosher salt

Directions

Special equipment:

a high-powered blender

Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately.

Garlic-Basil Oil:

Yield: About 2/3 cup

Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth.