Where Summer Rests on the Plate
There are dishes that require nothing of you except presence. This is one of them. A ripe tomato, split open and laid flat. Burrata, soft and quietly abundant, placed without ceremony at the center. What makes this version quietly remarkable is a small, patient trick — a tomato frozen overnight, then grated fresh over the cheese — releasing something bright and cold and almost ethereal. It is the kind of salad that asks you to slow down, to notice, and to let the season speak for itself.
Ingredients
- 2-3 colorful heirloom tomatoes, sliced
- Alessi Sea Salt and Black Peppercorns, to taste
- 1 ball fresh burrata
- 1 drizzle Alessi Raspberry Blush Balsamic Vinegar
- 1 drizzle Alessi White Balsamic Reduction
- 4 fresh basil leaves
- 1 tomato, frozen (freeze for at least 8 hours)
- Alessi Breadsticks, optional
- Alessi Bruschette, optional
