Priscilla and Ted's Salted Tomatoes and Burrata Salad

Here is a super salad that we have all the time.

Its quick, it's easy and its de-lish!

Small tomatoes (or heirloom)..from the garden :)

Burrata cheese

*If you have never used this cheese - its a MUST.

Its mozzarella and cream and has a firm outer texture and a sweet creamy middle.

Good Olive oil

*I usually add a little garlic to a small jar of oil to get a wonderful infused garlic oil without having the sharp fresh garlic bites in the salad.

Fresh Black Pepper

Basil

Good Balsamic Vinegar

*Dont go cheap here! you don't have to get that $200 bottle cause its not worth it - BUT don't get a cheap one...it REALLY makes a difference.

I don't have a recommendation on a brand here because we experiment with different ones all the time

Optional: fried shallots

Okay, slice the tomatoes into bite sized pieces and place in a strainer.  Give them a pretty heavy sprinting of salt and toss. Now let them sit in the sink for about 30 minutes...I know, it seems like a lot of salt to  put on them, but as the tomatoes begin to drain their liquid - the salt flows out into the sink and you will be left with an amazing flavor on your tomatoes.

Cut your burrata cheese ball in half and place one half in each salad bowl.

Arrange the tomatoes around the cheese.

drizzle olive oil and balsamic vinegar over everything.

Garnish with sliced basil leaves and black pepper.

Optional: if your feeling gourmet, slice a shallot very thin, Dust with corn starch and fry in very hot oil (380 degrees) for about 15 seconds - until brown and crisp.

Be careful because they go from brown and crips to black and yucky in a matter of seconds.

This is a regular salad in our house all year round!