Gourmet Tomato and Buratta Salad with Homemade Balsamic Reduction

Matt Sinclair

Ingredients:

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:

  1. 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.
  2. 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.
  3. 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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