Tomato and burrata with Vin Réserve vinegar and natural balsamic

Recipe for 2 people

• Preparation time: 15 minutes

Ingredients

• 1 large, ripe tomato
• 30 mL olive oil (20 mL + 10 mL)
• 10 mL Granhota Reserve wine vinegar
• 200 g Green Zebra tomatoes (recommended variety)
• 15 fresh verbena leaves
• 3 mL Granhota plain balsamic vinegar
• 1 burrata
• Fine salt

Preparing the burrata tomato

1. Cut the large tomato into four slices.
2. Season with salt, 10 mL of olive oil, and the Reserve wine vinegar.
3. Let marinate in the refrigerator.
4. Cut the Green Zebra tomatoes into quarters.
5. Blend them with the verbena leaves, 20 mL of olive oil, and the balsamic vinegar.
6. Set aside a portion of the resulting juice.
7. Cut the burrata into slices. Set one slice aside for each plate.
8. Add the remaining burrata to the tomato/verbena juice and blend again.
9. Place this mixture in the freezer to create a tomato ice cream.

Plating

1. Place a slice of burrata at the bottom of a shallow bowl.
2. Add a slice of marinated tomato on top and drizzle with its marinade.
3. Pour the tomato and verbena juice all around.
4. Toast a slice of country bread and place it on the side.
5. Form a quenelle of tomato ice cream and place it on the slice of bread.
6. Add a drizzle of olive oil to enhance the dish.
7. Garnish with a few fresh basil leaves.

Our thoughts

This revisited salad combines the sweetness of balsamic vinegar with the balanced acidity of the Reserve wine vinegar for a perfect harmony. An elegant, fresh, and surprising starter.

Plain Balsamic

Reserve Wine Vinegar

Visual summary of the recipe