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
Hi there! My name is Cheyanne. I am an avid foodie, culinary school graduate, recipe developer and newbie blogger. I find peace and joy being in the kitchen and am obsessed with feeding anyone who has an appetite. I am also a lover of food porn. I picked up a camera one day and fell in love with food photography. Then I got a wack-a-me-me idea to start a food blog and the rest is history. No Spoon Necessary is a place where I share my passion for food and photography with all who care to join me. I also rant, ramble on and share my life a little. In a world filled with so many talented food bloggers, I am simply trying to carve my space in www dot com land, take you all with me on the crazy ride and cook 'n eat some delicious food along the way! So, strap on that apron and work some culinary magic with me. Cheers!