Name: Heirloom Tomato, Zucchini and Plum Salad with Burrata
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 medium zucchini, cut in half lengthwise -; 2 large heirloom tomatoes, sliced 1/2" thick -; Kosher salt -; 2 tbsp. balsamic vinegar -; 1 tbsp. honey -; Extra-virgin olive oil -; Freshly ground black pepper -; sea salt, such as Maldon -; 1 head green leaf lettuce, washed and torn into pieces -; 3 plums, pitted and thinly sliced -; 16 oz. burrata, at room temperature -

Heirloom Tomato, Zucchini and Plum Salad with Burrata

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Heirloom Tomato, Zucchini and Plum Salad with Burrata

1. 2 medium zucchini, cut in half lengthwise -

2. 2 large heirloom tomatoes, sliced 1/2" thick -

3. Kosher salt -

4. 2 tbsp. balsamic vinegar -

5. 1 tbsp. honey -

6. Extra-virgin olive oil -

7. Freshly ground black pepper -

8. sea salt, such as Maldon -

9. 1 head green leaf lettuce, washed and torn into pieces -

10. 3 plums, pitted and thinly sliced -

11. 16 oz. burrata, at room temperature -

How to cook deliciously - Heirloom Tomato, Zucchini and Plum Salad with Burrata

1. Stage

Using a sharp knife, score the surface of the zucchini halves about 1/8" into the flesh in a diagonal diamond pattern. Season tomato slices with salt and set aside.

2. Stage

Meanwhile, in a jar add balsamic vinegar, honey, 1/4 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and shake until combined. Refrigerate until ready to serve.

3. Stage

In a large cast iron skillet over medium-high heat add a drizzle of olive oil. When skillet is hot but not smoking add zucchini cut side down; sear for 5 minutes. Flip zucchini and cover skillet; cook through until fork tender, about 2 minutes. Transfer to a cutting board and season with sea salt and black pepper. Cut into large pieces.

4. Stage

Arrange salad on large platter with torn greens, tomatoes, sliced plums, and zucchini chunks, and divide the burrata into 4 servings. Drizzle with dressing. Finish with sea salt and freshly ground black pepper.