Chef Joe Cash of Scoundrel in Greenville, South Carolina shares this summertime recipe for chilled tomatoes and burrata dressed in Calabrian chiles, a bright and zesty heriloom tomato salad with a burst of cream from the burrata.
recipe 
yields
Serves 4
2-3 pounds ripe heirloom tomatoes
3 tablespoons Maldon Salt, and more for serving
4 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon Calabrian chile paste
1 tablespoon minced shallots
1 clove garlic, grated in a microplane
2 tablespoons chives, thinly sliced
1 tablespoons Colatura (fish sauce works here)
1 teaspoon cracked black pepper
1 teaspoon Kosher salt
2 4-ounce balls of burrata
1 bunch basil, leaves picked
ingredients
steps
- Remove cores from Heirloom tomatoes and cut into 1-2” pieces. Add to a medium size bowl and season lightly with 2 tablespoons Maldon salt, allow to sit in the refrigerator for 30 minutes or up to 1 hour.
- In a separate bowl, mix together the vinegar, extra virgin olive oil, chili paste, shallots, garlic, chives, Colatura (if using), black pepper and Kosher salt (it is okay that the oil and vinegar separate).
- Drain off any excess liquid from tomatoes and then arrange on a plate. Using a spoon, dress the plated tomatoes with the vinaigrette.
- Split each ball of burrata in half and place on top of the tomatoes. Drizzle with extra virgin olive oil, season the cheese with remaining 1 tablespoon Maldon sea salt and garnish with picked basil.
Date Published: 06.03.24
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Recipe by
Joe Cash of Scoundrel in Greenville, South Carolina -
Contributing City
Greenville
