It’s summer and tomatoes are in season! And while I obsess over tomatoes year round, my favorite variety to eat during the summer are heirloom tomatoes. Hands down. Heirloom varieties are imperfect and unique. I’m totally obsessed with the variety and colors. I mean, how gorgeous are these?! Even my little one was grabbing for one. She wanted a big juicy bite.
My favorite way to enjoy raw tomatoes is by making a simple traditional caprese appetizer. I traveled to Rome, Italy with my family when I was 18. That trip sent me on a life-long obsession with caprese. Every restaurant and cafe offered caprese before entrees were served. The ingredients were the same at each establishment: sliced tomatoes, fresh mozzarella, fresh basil, salt, pepper, and drizzled with extra virgin olive oil. The simplicity and freshness of the caprese keeps me coming back for more.
While I love a traditional caprese, I also love to play in the kitchen. So, I wanted to do something slightly different with these heirloom tomatoes. Consider it a caprese with a twist! I’m swapping out the fresh mozzarella for it’s creamier counterpart: burrata. I blended the olive oil with the fresh basil, oregano, and lemon zest. Drizzle it all on top, top with flaky sea salt and this makes the most decadent appetizer or a fantastic lunch served on crusty bread.
Heirloom Tomatoes with Burrata and Basil Oil
This gorgeous recipe can be used as an appetizer or lunch.
- 1 lb Tomatoes Heirloom
- 2 balls Burrata
- 1 tsp Lemon zest
- 1/2 cup Fresh Basil Leaves packed
- 1/2 cup Olive Oil extra virgin
- 1 clove Garlic grated
- Salt and Pepper to taste
Slice heirloom tomatoes and arrange on a platter. Place the burrata on top of tomatoes. Sprinkle with pepper and flaky sea salt.
Basil Oil: In a blender, add oil, basil, garlic, and lemon zest. Blend until everything is emulsified.
Drizzle the basil oil on top of burrata and tomatoes.
*Note: If you want to make this ahead of time, place the sliced tomatoes on a plate that is lined with a paper towel (to soak up any liquid from the tomatoes). Avoid salting ahead of time as the salt will pull more moisture from the slices of tomato. Basil oil can be prepared a day ahead of time and kept in an airtight container on the counter. Assemble right before serving.