By Chef Heidi Whitney-Schile
A summer celebration of flavors and freshness.
Ingredients
1 ball burrata
½ cup heirloom tomato, chopped
½ cup peach, hard-seared and sliced
½ cup raspberries
¼ cup strawberries, sliced
1 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped
1 Tbsp fresh basil, torn or chopped
½ Tbsp fresh mint, chopped
2 Tbsp roasted garlic oil
1 Tbsp balsamic vinegar
½ tsp togarashi
1 Tbsp toasted walnuts, roughly chopped
1 Tbsp crispy shallots
Flaky sea salt (such as Maldon), to taste
Preparation
Step 1: In a mixing bowl, combine the chopped tomatoes, peaches, raspberries, strawberries, and all fresh herbs.
Step 2: Season generously with flaky salt and toss gently to combine.
Step 3: Add the roasted garlic oil and balsamic vinegar. Toss again, then taste and adjust seasoning as needed.
Step 4: Plate the burrata and spoon the fruit and herb mixture over the top.
Step 5: Serve with your favorite toasted bread—or better yet, Chef Heidi’s warm herb flatbread.
Step 6: Finish with a sprinkle of togarashi, toasted walnuts, crispy shallots, and another pinch of flaky salt.
