This is a recent addition to the menu at Ree’s Mercantile restaurant and uses extra creamy burrata. The salad works well as a starter or as a main course, when accompanied with cheese or garlic bread.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 1 to 2 servings |
Ingredients
- 2 heirloom tomatoes, sliced
- 1 cup heirloom cherry tomatoes, halved
- 1 cup chopped fresh parsley
- 1 1/2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 cup arugula
- Cucumber Herb Dressing, recipe follows
- One 4-ounce ball burrata
- 1 shallot, thinly sliced
- Chopped fresh chives, for garnish
- Microgreens, for garnish
- 2 mini cucumbers
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 2 tablespoons minced chives
- 1 to 2 tablespoons Dijon mustard
- Pinch kosher salt
- Juice of 1/2 lime
- 1/2 cup olive oil
Instructions
- Shingle the sliced tomatoes on one side of a round platter.
- Toss the cherry tomatoes with the parsley, 1 tablespoon olive oil, a pinch of salt and a pinch of pepper. Pile them next to the shingled tomatoes. Toss the arugula in 1 tablespoon Cucumber Herb Dressing and place on the center of the platter.
- Add some of the dressing to the blank space of the platter and top with the burrata. Sprinkle the burrata with a pinch of salt and pepper, then drizzle with the remaining 1/2 tablespoon olive oil. Garnish with the shallots, chives and microgreens, then serve.
- Grate the cucumbers into a fine sieve over a bowl, allowing the cucumber juice to collect in the bowl. (You should have about 2/3 cup juice.) Add the juice to a blender, discarding the cucumber pulp.
- Add the cilantro, parsley, chives, mustard, salt and lime juice to the blender. Blend and slowly stream the oil in, allowing the dressing to emulsify.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 851 |
| Total Fat | 78 g |
| Saturated Fat | 17 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 19 g |
| Cholesterol | 45 mg |
| Sodium | 1284 mg |
Reviews
Made this last night, it was delicious. I would add more cilantro next time because we love cilantro. It was a show stopper, beautiful presentation.
This recipe had way too much cilantro in it for my family so I put a tiny bit of dried cilantro in it. I didn’t have any arugula so I used a salad mix that I had on hand. It was delicious otherwise even with less cilantro and without arugula