Tomato Kumquat Burrata Salad 布拉塔乳酪佐金桔番茄沙拉
Summertime calls for salad recipes and ways to use citrus or tomatoes!
A confession to make - I didn’t like raw tomato until the last few years. Growing up, we rarely ate salad, all the vegetables were cooked - stir fried, steamed, blanched, grilled, or deep fried. Eating raw vegetable was not really part of our diet back home. When I started eating salad, the taste of raw tomato was just not a taste I appreciated much. That’s until I tasted in-season tomatoes last year - I was shopping for a recipe last summer and that recipe did me a favor and gave me the chance to finally discover the beauty of tomatoes - the essence of its true taste. Ever since, I’ve made so many different tomato recipes, and now started to develop my own!
The recipe calls for confit kumquat and kumquat honey, both are from my kumquat honey recipe - for now you can find it on my instagram tutorial caption and I will post the full recipe here soon!
Tomato Kumquat Burrata Salad 布拉塔乳酪佐金桔番茄沙拉
Ingredients
Cherry tomato, 1 pint
Olive oil, 1 TBS plus 2 tsp for topping
Confit Kumquat 3-4, chopped
Kumquat Honey (or regular honey), 2 tsp
Balsamic vinegar, 2 tsp
Water, 1 tsp
Salt, a pinch to taste
Pepper, a pinch to taste
Burrata, 2 balls
Arugula, 1 cup
Instructions
Preheat the oven to 400F, place the tomatoes on a rimmed baking sheet, toss with 1 TBS olive oil and season with salt and pepper. Roast for 10-13 minutes until the tomatoes start to blister. Remove from the oven and set aside to cool.
While the tomatoes are in the oven, mix the kumquat honey with the water and balsamic vinegar and a small pinch of black pepper. Set aside.
When ready to serve, place the arugula on a serving platter, drizzle on 2 tsp of olive oil and a pinch of salt, massage the greens a little to coat all leaves with the salt and oil. Make a well in the center and place the cooled tomatoes on top. Use your hands to tear the burrata balls in half and place them on top of the tomatoes. Sprinkle on some more pepper and the chopped kumquat. Drizzle on some dressing and serve.
