This is a fun way to dress up summer tomatoes. On a trip to New York years ago, fresh burrata cheese with tomatoes was on every menu. I wanted to bring this one back, the perfect dish for entertaining on the deck or dock. If you can find covered burrata, grab it for its deep flavour and great texture.
8 oz (250 g) fresh mozzarella, sliced 1/2 inch (1cm) thick
1 lb (500 g) field tomatoes, sliced 1/2 inch (1cm) thick
Leaves from 2 large bunches basil
1 cup (250 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/3 cup (75 mL) extra virgin olive oil
To make the vinaigrette, in a small saucepan, bring balsamic vinegar to a boil over medium heat.
Reduce the heat and simmer for 10-15 minutes or until reduced to 1/2 cup (125 mL). Let cool. It will thicken as it cools.
In a bowl, whisk together reduced vinegar, mustard, garlic, salt and pepper. Slowly drizzle in oil, whisking until emulsified.
Arrange cheese, tomatoes and basil leaves on a platter. Up to 1 hour before serving, drizzle with vinaigrette.