This salad is inspired by one of my favorite salads at a nearby restaurant that my husband and I frequent (and when I say “frequent” I mean FREQUENT) –Eat Chow. They make a caprese salad with burrata cheese that is to die for. I, of course, had to figure out a way to mimic it at home so i did! And I added a few things [persimmons and pepitas etc.] to make it my own. Now, if you’ve never worked with burrata cheese, HOLY MOLEY are you in for a treat. This fresh Italian cheese consists of mozzarella and cream…The outer layer is mozzarella and is filled with a mixture of cream and mozzarella, and is absolutely delicious. You can find it in a lot of stores these days in the specialty cheese section… I found mine at Trader Joes. Another unique ingredient in this one is the persimmon- mild in flavor and firm in texture, this fruit is at it’s best in the fall and adds great depth to this salad.

• • •

You will need:

For your gastrique

1/4 cup red wine vinegar

3/4 cup balsamic vinegar (separated)

2 Tbs Honey or sugar

 

1/2 of a red onion (sliced)

3 persimmons (chopped)

about 8 medium sized heirloom tomatoes (chopped. if you can find them. If not, beefsteak tomatoes or roma will do great too)

the juice of one lemon (about 1/4 cup)

1 cup fresh basil (chopped)

4 burrata balls

1/2 cup roasted and salted pepitas (shelled pumpkin seeds)

salt

pepper

Olive oil for finishing

 

‘Gastrique’  is just a fancy word for vinegar and sugar reduced down together. Balsamic gastrique or ‘glaze’ is available pre-made in certain stores, so if you don’t have time to make it, buy it! I have seen it for sure at Trader Joe’s. SO if you are making your gastrique, now’s the time to get it goin.  You make this by heating a small saucepan over medium-high heat and adding your 1/4 cup red wine vinegar, 1/2 cup balsamic vinegar (1/4 reserved), honey or sugar, and a dash of salt and pepper. Let come to a boil and lower to a medium-low heat. Let this reduce down by 3/4.  Your sauce should coat a spoon like a syrup. Remove from heat and set aside to cool.

While that reduces, thinly slice your onion and put in a small bowl filled with 1/4 cup balsamic vinegar and a dash of salt. Stir and set aside for later. This process helps the flavor of the onions to be more mild once they make it to your salad.

Get your persimmons and tomatoes chopped. Combine in a large salad bowl. Place in fridge until gastrique has fully reduced and cooled.

Once your gastrique has reduced and cooled, pull out your salad bowl. Chop your basil and add to the salad, along with the marinating onions, lemon juice, and salt and pepper. Toss to incorporate.

Assemble the salad by placing a ball of burrata on each plate and spooning a generous amount of the tomato mixture on or next to it, add a generous drizzle of the gastrique and a sprinkle of pepitas over the top. Finish with a little salt and olive oil and enjoy!

[yumprint-recipe id=’16’]