Summer Perfection: Spicy & Sweet Tomato Burrata Salad

Some of the most memorable dishes are often the simplest. When you have truly exceptional ingredients, you don't need to do much to them. You just let them speak for themselves. That's the philosophy behind our Chef's Companion Box, and it's the story of this salad.

This isn't just any tomato and burrata salad. This is what happens when you take the best of summer—ripe, juicy tomatoes and creamy burrata—and introduce them to some real flavor heroes. We're drizzling it with The Olive Table EVOO, adding a sweet, tangy finish with Messino Honey Balsamic Cream, and then hitting it with little bursts of heat from fiery Calabrian Chili Peppers. It’s a simple dish, but the flavor is anything but. It's the kind of salad you can throw together in five minutes but will be thinking about all day. Let's make it.

Yields: 2-4 servings

Prep time: 5-10 minutes

The Goods You'll Need:

• 1 lb ripe, beautiful tomatoes (heirloom, vine-ripened, or a mix of colorful cherry tomatoes work best)
• 8 oz Burratina balls (mini burrata)
• 1/2 sweet onion (like Vidalia), very thinly sliced
• 2-3 whole Calabrian Chili Peppers (in oil), finely chopped Feature in July's Chef Companion Box
• A generous drizzle of The Olive Table EVOO (Extra Virgin Olive Oil) Feature in July's Chef Companion Box
• A beautiful finishing drizzle of Messino Honey Balsamic Cream (Glaze) Feature in July's Chef Companion Box
• Flaky sea salt
• Freshly cracked black pepper
• Optional: A handful of fresh basil leaves for garnish

Let's Assemble This Beauty:

1. Prep the Tomatoes: If using large tomatoes, slice them into various shapes and sizes—wedges, thick rounds—and arrange them on a platter. If using cherry tomatoes, you can leave them whole or halve them. The key is to create a beautiful, rustic base.
2. Arrange the Burrata: Gently tear the burratina balls in half (or leave them whole if you prefer) and nestle them amongst the tomatoes on the platter. The goal is to have creamy pockets of burrata ready to be scooped up with the juicy tomatoes.
3. Add the Aromatics: Scatter the very thinly sliced sweet onion over the tomatoes and burrata. Then, sprinkle the finely chopped Calabrian Chili Peppers over the entire dish. Distribute them evenly so you get a little bit of that wonderful heat in every few bites.
4. Dress to Impress: Now for the magic. Drizzle everything generously with The Olive Table EVOO. Don't be shy! Next, apply a beautiful, artistic drizzle of the Messino Honey Balsamic Cream. The sweet and tangy glaze is the perfect counterpoint to the spicy chili.
5. Season & Serve: Finish with a good sprinkle of flaky sea salt and a few grinds of freshly cracked black pepper. If you're using it, tear some fresh basil leaves and scatter them over the top.
6. Serve immediately with some crusty bread to mop up all the delicious juices and that incredible olive oil and balsamic glaze.

Foodie Box Love - Notes & Tips:

• Tomato Temperature is Key: For the best flavor, make sure your tomatoes are at room temperature, not cold from the fridge.
• The Chili Kick: Calabrian chilis pack a punch! Start with a smaller amount if you're sensitive to heat and add more to your liking. The oil they are packed in is also delicious and can be drizzled on top for extra flavor.
• Get Creative: This salad is a fantastic base. Feel free to add other ingredients like grilled peaches, prosciutto, or a handful of arugula.
• The Drizzle Technique: For a beautiful presentation with the balsamic glaze, you can pour a small amount into a spoon and flick your wrist to create those lovely thin lines across the platter.
• Enjoy this simple taste of summer, elevated. It’s proof that with the right ingredients, you don't need a lot of time to create something truly special.

-Danny Catullo, Co-Founder and Chief Foodie Finder