Quebec tomato salad with burrata
Prep Time
Cooking Mode
2 garlic cloves, halved
30 mL (2 tbsp) tbsp olive oil
30 mL (2 tbsp) tbsp butter
6 slices Belgian-style bread
1 ½ tomatoes, various varieties and colours, stems and cores removed, halved or quartered depending on the size (see chef’s tip)
675 g (1.5 lb) lb tomatoes, various varieties and colours, stems and cores removed, halved or quartered depending on the size
45 mL (3 tbsp) tbsp lemon juice
30 mL (2 tbsp) tbsp olive oil
45 mL (3 tbsp) tbsp basil leaves, torn
½ burrata, about ½ lb
225 burrata, about ½ lb
to taste Fleur de sel, to taste
2 garlic cloves, halved
30 mL (2 tbsp) tbsp olive oil
30 mL (2 tbsp) tbsp butter
6 slices Belgian-style bread
1 ½ tomatoes, various varieties and colours, stems and cores removed, halved or quartered depending on the size (see chef’s tip)
675 g (1.5 lb) lb tomatoes, various varieties and colours, stems and cores removed, halved or quartered depending on the size
45 mL (3 tbsp) tbsp lemon juice
30 mL (2 tbsp) tbsp olive oil
45 mL (3 tbsp) tbsp basil leaves, torn
½ burrata, about ½ lb
225 burrata, about ½ lb
to taste Fleur de sel, to taste
Directions
1In a large skillet over medium heat, brown 2 garlic halves in half of the oil (1 tbsp/15 ml) and half of the butter (1 tbsp). Remove and compost the garlic. Add 3 slices of bread to the skillet and brown on both sides. Drain the bread on paper towels. Repeat with the remaining garlic, oil, butter and bread. On a work surface, cut the bread slices into 2 or 3 pieces each.
2In a bowl, gently combine the tomatoes with the lemon juice and olive oil. Season with salt and pepper.
3On a large serving dish, arrange the tomatoes alternating the colours and varieties. Top with the basil. Place the burrata at the centre of the tomatoes. Drizzle with any remaining lemon juice dressing in the bowl. Sprinkle with fleur de sel. Serve with the croutons.
4During tomato season, use the freshest varieties such as cherry tomatoes or heirloom tomatoes.
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Personal Note
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