Summer Heirloom Tomato Salad With Burrata and Prosciutto 3 Steps
In a medium pot, bring the balsamic vinegar to a boil and reduce by 75 per cent (this can take anywhere from 15-30 minutes depending on the size of your pot and the strength of your heat source, so pay close attention to it). Be sure to not inhale directly above the vinegar as it is reducing. Remove from the heat and allow to cool completely before using. You will have more of this glaze than you need for this recipe but it works well on just about all salads and can be stored for up to 3 months in a cool, dry place.
Prepare the heirloom tomatoes by cutting them into slices or wedges as desired.
To assemble the salad, layer the heirloom tomatoes on the bottom of a serving platter and season with flaky salt, as well as freshly cracked black pepper. Then top with ribbons of the prosciutto as well as pieces of the burrata cheese broken by hand. Sprinkle with hand torn basil, drizzle the entire salad with good olive oil as well as the balsamic glaze and serve immediately.