Heirloom Tomato Salad with Burrata, Opal Basil and French Feta Salsa Verde

By akselden

Ingredients

• 1 tablespoon fresh oregano leaves
• 3/4 teaspoon f1eur de sel
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 6 tablespoons extra-virgin olive oil
• 3 pounds heirloom tomatoes in assorted sizes, shapes and colors
• salt and freshly ground block pepper
• 2 tablespoons sliced opal basil
• 2 tablespoons sliced green basil
• 1 pound burrata cheese, cut into 12 equal slices
• 1/2 pint cherry tomatoes, stemmed and halved
• 1/2 cup thinly sliced shallots
• French Feta Salsa Verde (recipe follows)
• FOR FRENCH FETA SALSA VERDE
• 1 teaspoon fresh marjoram or oregano
• leaves
• 1/4 cup coarsely chopped mint
• 1 cup coarsely chopped flat-leaf parsley
• 3/4 cup extra-virgin olive oil
• 1 small clove garlic
• 1 salt-pocked anchovy, rinsed and deboned
• 1 tablespoon salt-pocked capers, rinsed
• and drained
• freshly ground block pepper
• 1/2 lemon
• 1/4 pound French feta, crumbled

Preparation

Step 1

Using mortar and pestle, pound oregano and 1/4 teaspoon fleur de sel into a paste. Transfer paste to small bowl and stir in both red wine and balsamic vinegars. Whisk in olive oil to form vinaigrette. Core heirloom tomatoes. Cut half of heirlooms into wedges and set aside. Cut remaining heirlooms into 1/4"-thick slices. Season slices with salt and pepper. Overlap a few slices on each plate, spoon a small amount of vinaigrette over them and scatter about 1 tablespoon opal and 1 tablespoon green basil over top. Tuck 2 slices burrata cheese 111 and around heirloom slices. In large bowl toss heirloom wedges and , 1 cherry tomatoes with shallots, 1/2 teaspoon fleur de sel, a pinch of pepper and 3 tablespoons vinaigrette. Pile over slices and burrata. Spoon French Feta Salsa Verde over and around tomatoes. Scatter remaining basil over top and serve.

FOR FRENCH FETA SALSA VERDE
Using mortar and pestle, pound marjoram or oregano, mint and parsley to a paste. Stir in half of olive oil and transfer to medium bowl. Pound garlic, anchovy and capers together; add to herb mixture in bowl. Stir in remaining olive oil, pinch of pepper, squeeze of lemon and feta. Taste and adjust for balance and seasoning.