Capri style sun gold cherry tomato and Burrata cheese salad with basil, oregano and olive oil
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- 10 piece(s) sun gold cherry tomato halfs
- 6 ounce(s) (1 balls) Burrata one piece
- 6 tablespoon(s) Basil Oil basil and olive blended and
- 1 pinch(s) Sea salt, preferably gray salt to your taste
- 1 pinch(s) Freshly Ground Black Pepper to your taste
- 1 Fresh Arugula wash and fired in olive oil
- Cut the gold cherry Tomatoes in half. Cut the smaller
- Tomatoes into wedges and arrange on the plates so shows a variety of colors and sizes,half-slices and wedges.
- Tear Burrata and place in the corner of the plate. Drizzle the Tomatoes with Basil Oil and season with Salt
- and Pepper.
- firs the arugula for 5 minutes in the olive oil and place it in the plate as it is in the picture
- For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil.
- Basil olive oil
- For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil.
- In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster.
- Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through. It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter.
- Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.
This recipe is a personal recipe added by Carloslacruz and has not been tested or endorsed by MyRecipes.
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