Hurry up and get the last of the summer heirloom tomatoes for a Tomato Burrata Salad. This is one of my favorite simple ways to enjoy in-season tomatoes. A little lettuce, crumbled bacon, and hard boiled egg, topped with Burrata, olive oil, black pepper, and Maldon sea salt.
Local In Season Heirloom Tomatoesdiced
Local Mixed Greens or Leafy Greenswashed and dried
2Hard Boiled Eggs
Quality Olive Oil
Flaky Sea Salt
Freshly Ground Black Pepper
Hard boiled eggs are made by bringing a small pot of water to a boil, lowering the eggs in the boiling water with a slotted spoon, reducing the water to barely a simmer, and covering for 10-12 minutes. Transfer cooked egg to ice bath for 15 minutes. Remove shells and crumble.
Placed bacon in a 400°F oven on a baking sheet lined with aluminum foil. Flip a few times until it's nice and crispy. Drain bacon on paper towel then crumble in to small pieces.
Add greens and basil to a large mixing bowl and season with a pinch of salt and pepper. Add 1 tablespoon olive oil, bacon, eggs, and tomatoes. Toss gently until incorporated.
Serve salad and top with Burrata. Season with additional salt, pepper, and olive oil.
Tomato, Bacon, Egg, and Burrata Salad by Eat Up! Kitchen at https://eatup.kitchen/tomato-bacon-egg-and-burrata-salad/