Gourmet Tomato and Buratta Salad with Homemade Balsamic Reduction
Matt SinclairIngredients:
Serves: 2
- 4 Heirloom tomatoes (assorted colours), thickly sliced
- 1-2 balls burrata
- ½ red onion, thinly sliced
- 20 basil leaves
- 1-2 Tbsp Extra Virgin Olive Oil
- Sea salt
- Cracked Pepper
Reduction:
- 1 cup balsamic vinegar
- 2 Tbsp brown sugar
- ½ tsp sea salt
Method:
- Add the balsamic, sugar and salt to a small saucepan over a medium heat. Mix until the sugar and salt has dissolved. Bring to a light boil before reducing the heat to low and simmer, stirring occasionally for 10-15 minutes or until the liquid has dissolved by half and the liquid coats the back of a spoon. Remove and set aside to cool before using. **note: the reduction will thicken slightly once cooled.
- To serve, scatter the sliced tomatoes across a share platter, followed by the red onion and then the basil leaves. Place the whole burrata ball/s in the centre, drizzle everything with olive oil and season well with sea salt and cracked pepper. Finally, drizzle over about 1-2 Tbsp of balsamic reduction, or to taste and garnish with the basil leaves. Serve on its own or with crusty bread.
- Store remaining balsamic reduction in a clean jar in the fridge for up to 1 month.
Our friends at Wine Selectors suggest pairing this dish with a Rose.
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