It’s hard to believe a cuisine as rich as Puglia’s stems from such an impoverished past. The unique flavors of this region were not created in fancy restaurants but rather in the homes of peasant farmers with stucco walls. They made pasta without using eggs, baked bread with tough durum wheat, and saved meat for special occasions.
Luckily, years of culinary progression have made it easy for us to enjoy an authentic Pugliese spread like Tomato and Burrata salad. Native ingredients like fruity olive oil and milky burrata will render the sights and smells of Italy’s famed “heel and spur.” This salad is to be presented simultaneously and served family style, instantly transporting you to a traditional Pugliese table.
Tomato and Burrata salad
Leave it to Puglia to make mozzarella cheese even better. In search of use for their scraps, cheese producers created burrata, a pillow of mozzarella stuffed with cream and – you guessed it – mozzarella snippets. Its unique texture allows it to be served simply with a sprinkle of salt or as part of a fresh salad like the one below.
Serves 8
Prep time: 15 minutes
Cook time: 1 hour (resting time)
Ingredients
10 large plum tomatoes
1/2 cup basil leaves, torn (a few set aside for garnish)
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
8 rounds burrata cheese
1/2 teaspoon freshly ground black pepper
Procedure
First, cut the tomatoes into wedges and place them in a large mixing bowl. Then, add torn basil, olive oil, salt, and pepper and mix well. Let stand at room temperature for up to one hour, stirring occasionally.
To plate: Using a large platter, place rounds of burrata down the center and scatter the tomato mixture around the outside. Drizzle the “dressing” left in the bottom of the tomato bowl over the platter. Garnish with additional basil leaves and serve.
