Heirloom Tomatoes, Burrata with Chimichurri is the classic with a Latin twist. Croutons are definitely needed to sop up every vibrant bite!
I used heirloom tomatoes in this recipe because they’re in season and the market is just overfilled with them. Heirloom tomatoes taste better than regular tomatoes and what makes them so special is that their seeds are passed down every season through generations of farmers. How cool is that?! Of course you can use any tomato in this recipe. Heirlooms can be pretty pricey so just get the best tomatoes you can.
What can I say about Burrata cheese, except that it’s freakin amazing! This cheese is basically two in one…its mozzarella with ricotta inside. literally the best thing ever and when paired with tomatoes its ohhh soooo good!
Sometimes classics need a makeover though and this one got a latin makeover. I’m always looking for ways to add flavor to foods and my go to is Chimichurri. Chimichurri is a bright herbaceous sauce from Argentina. (its also a delicious Dominican Burger but thats a different post altogether ;-)) The sauce can also be a marinade. The typical ingredients are parsley, garlic, chilies, red wine vinegar and oil. Usually used on grilled meats but Its absolutely divine in this dish.
This Heirloom tomatoes, Burrata with Chimichurri recipe is easy. All you really need is a good knife. A dull knife will bruise the herbs and some of the things thats so special about this sauce are the bright green herbs. I do not suggest using a blender, only because this is an oil based sauce. If you blitz it then you’ll have more of an emulsion.. Chimi is not an emulsion.
Ok I think I blabbed on for long enough, lets go cook and wake up your taste buds!
Heirloom Tomato, Burrata with Chimichurri
Beautiful in season Heirloom Tomatoes, creamy Burrata cheese and perfectly toasted croutons served with a Bright and herbaceious Chimichurri sauce.
Ingredients
- Heirloom Tomatoes
- 1 Ball of Burrata
- Chimichurri sauce
- Croutons
- Salt and Pepper to taste
Chimichurri
- Handful of parsley, chopped
- half handful of cilantro, chopped
- 1/2 medium red onion, diced small
- 2 Garlic cloves, minced or grated
- 1 Tsp crushed oregano
- 1/4 Tsp red pepper flakes
- 1/2 Tsp honey
- 1/3 Cup red wine vinegar
- 1/2 Cup extra virgin olive oil
- Juice of half a lemon
- Salt and Pepper to taste
Croutons
- Stale bread
- Extra virgin olive oil
Instructions
- Mix all the chimichurri ingredients in a bowl and whisk to combine, season to taste with salt and pepper. set aside
- Place a skillet over medium heat and add enough olive oil to cover the bottom and a lil extra. When the oil is hot, toss is in the bread and toast. Stir occasionally until all pieces of bread are a golden brown. About 10-15 minutes .Turn off heat and set croutons aside.
- Pour some of the chimi onto your serving plate and place the burrata on top. Surround the cheese with the tomatoes and season them with a dash of salt. Pour more Chimichurri over everything and top with croutons.
- Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 741Total Fat: 70gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 12mgSodium: 629mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 8g
nutrition information is not always accurate
[…] If you like super simple yet explosive flavors like in this recipe then check out my Heirloom Tomatoes, Burrata with Chimichurri […]
[…] Using top-quality tomatoes makes your chimichurri look and taste amazing. For more ideas on using heirloom tomatoes, see this heirloom tomato chimichurri recipe. […]
[…] These fresh herbs and spices create the core flavor of the chimichurri, while the olive oil and vinegar bring it all together. The balance of acidic and fatty elements with bright, herbal notes makes this recipe irresistible. If you’re looking to add more depth, try pairing your tomatoes with an unexpected twist, such as those found in this heirloom tomato chimichurri recipe. […]