Tomato Burrata Salad with Grilled Bread

This simple salad is great as an appetizer or first course. Serve it with grilled lobster or any great grilling fish from anchovies to tuna.

I prefer the Leonardi brand of Saba. Among the tomatoes I grow are Cherokee Purples, Oaxaca Yellows, and Green Zebras, but use any heirloom variety available from your local farmer’s market or your own garden.

Serves 4

1 large heirloom tomatoes red or reddish in color
1 medium heirloom tomatoes green in color
2 small yellow or ½ pt cherry tomatoes, yellow or gold in color
4 large slices of rustic country bread cut ½ inch thick
extra virgin olive oil
8 ounces burrata cheese or other fresh mozzarella cheese divided into 2-ounce portions
sea salt
fresh ground black pepper
2-3 sprigs fresh basil or mint or a combination

Brush your slices of bread with the olive oil and grill or broil until golden brown and crisp on both sides Place the bread on plates that you will serve from. Slice and or wedge cut the tomatoes, it’s nice to have a variety of shapes.

Top each slice of bread with 2 ounces of burrata cheese and add a healthy portion of the tomatoes. Drizzle with the Saba and sprinkle with salt and fresh ground pepper. Place herb leaves over and around & serve.