Thinly sliced tomatoes are served with a refreshing granita, tangy balsamic, and creamy burrata with prosciutto on the side. A perfect summer salad.
Heirloom tomatoes are so amazingly sweet, juicy, and succulent; I want allllll the heirloom tomatoes the land has to offer. And, I actually did buy my market out of their entire supply the other day.
While I do love to shovel slices of lightly salted heirlooms into my mouth, on repeat, sometimes I crave something slightly more refined. And, this Heirloom Tomato Carpaccio totally fits that bill. This salad is my playful spin on the beloved Caprese salad.
I gave the traditional Caprese a little upgrade by swapping out the thick slices of tomatoes for thin and delicate slices of heirlooms; mozzarella for super creamy torn burrata; basil leaves for a refreshingly cool basil granita, and plain balsamic vinegar for fig balsamic vinegar. And, because I decided that was simply not enough pizzaz, I added prosciutto in the form of cute little rosettes and thinly sliced red onion. The result is a salad that is sure to blow your mind.
This simple and seasonally salad is the embodiment of everything I love about summer. It’s cool and refreshing, creamy and dreamy, slightly meaty, sweet, salty, savory, a little sour… it’s the jam people.
- 5 Heirloom Tomatoes – thinly sliced
- ¼ Red Onion – thinly sliced*
- 8 oz. Burrata – torn
- 4 oz. Prosciutto
- Fig Balsamic Vinegar, to taste (can substitute Regular Balsamic Vinegar)
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- Basil Leaves, for garnish
- 1 ¼ Cup Water
- ½ Cup Lemon Juice
- 7 TBS Granulated Sugar (= 3 ½ ounces)
- 4 large Leaves of Basil – torn into small pieces
- Kosher Salt
- Make the Basil Granita: Bring the water, lemon juice, sugar and a pinch of salt to a boil in a small saucepan over medium high heat, stirring occasionally. Remove from heat, set aside and allow to cool for 20 minutes. Add the basil and allow leaves to steep for 10 minutes. Use an immersion blender, or transfer mixture to a blender, and puree. Strain mixture into a container and place in the freezer. Allow mixture to freeze partially, this should take about 4-6 hours depending on your freezer. When mixture is partially frozen, scrape with a fork and place back in freezer. Continue to freeze, scrapping granite occasionally.
- Form the Prosciutto Rosettes: Take one slice of prosciutto in your hand and roll (like a fruit roll up), turning out the tops to form rosettes. Set aside in the refrigerator until ready to use.
- Plate the Salad: Arrange the tomato slices and red onion on each plate. Season with salt and pepper to taste. Drizzle with balsamic vinegar and top with torn burrata and a scoop of basil granite. Garnish with prosciutto rosettes.
*For a less pungent red onion taste, soak onion slices in water for 20 minutes. Drain well.
*Basil Granita can be made in advance and will keep in the freezer for up to one month.
*For best presentation, place plates in the refrigerator for an hour, or more, before arranging salad.
*Serve with crusty artisanal bread