Ingredients
Scale
- 2 large ripe tomatoes
- 2 ears of sweet corn shucked
- 1 large ball of burrata or 2 – 4 oz balls of burrata
- 1/4 cup fresh basil leaves
- 1 cup of crusty bread cut into cubes
- 3 tablespoons of extra virgin olive oil divided
- salt
- freshly ground pepper
Instructions
- Process the bread cubes in a food processor until it is transformed into coarse crumbs. Heat a tablespoon and a half of oil in a skillet over medium high heat. Toast the crumbs until golden brown, stirring frequently. Let drain on paper towels and sprinkle with a pinch of salt.
- Turn on a grill to high heat or your broiler. Lightly coat or spray corn and put on grill or under the broiler until lightly charred, about 5-7 minutes. Turn several times to ensure even color. Set aside until cool enough to handle.
- Meanwhile, chop the tomatoes into 1-inch cubes and layer on a large serving plate. Cut corn kernels off the cob and layer on top of the tomatoes. Sprinkle vegetables with salt.
- Set burrata on top of the corn and tomato, and drizzle rest of the oil on top of the cheese. Sprinkle cheese and vegetables evenly with toasted breadcrumbs.
- Stack basil leaves and roll tightly into a long cylinder. Slice into thin strips (chiffonade) and garnish the top of the burrata with the basil.
- Sprinkle freshly ground pepper over the salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side