Heirloom Tomato, Zucchini and Plum Salad with Burrata
By Judy Kim
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
20 mins
Jump to recipeDig into a hefty dose of fresh summer produce.
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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
Directions
- Step 1Using 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.
- Step 2Meanwhile, 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.
- Step 3In 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.
- Step 4Arrange 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.
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