epicurious
Tomato Salad With Basil Vinaigrette
Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.
👥 4 Servings👤 Brandon Gray📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●blender
- ●food processor
- ●whisk
📝 Preparation Steps
1
Place 2 lb. mixed heirloom tomatoes, cut into wedges, in a fine-mesh sieve set over a medium bowl (to catch tomato water); season liberally with kosher salt and toss to distribute. Let sit ⏱️ 20 minutes.
. mixed heirloom tomatoes, cut into wedges2 lb(packed) basil leaves, plus more for serving1 cupKosher salt
2
Meanwhile, cook 1 cup (packed) basil leaves in a small saucepan of boiling salted water, stirring, ⏱️ 30 seconds. Drain and gently press to remove excess water.
3
Transfer basil to a small food processor or blender, add 3 Tbsp. grapeseed or vegetable oil, and process until smooth. Pour basil oil through a fine-mesh sieve into a small bowl and press on solids to extract as much basil as possible; discard solids. Whisk in 1 Tbsp. unseasoned rice vinegar and 2 Tbsp. tomato water to combine.
(packed) basil leaves, plus more for serving1 cup. grapeseed or vegetable oil3 Tbsp. unseasoned rice vinegar1 Tbsp
4
Transfer tomatoes to a medium bowl and drizzle half of dressing over; toss to combine. Transfer to a platter or shallow bowls, top with one 8-oz. ball burrata or fresh mozzarella, torn into large pieces, and drizzle with remaining dressing. Scatter more basil over; season with freshly ground black pepper.
(packed) basil leaves, plus more for serving1 cup8-oz. ball burrata or fresh mozzarella, torn into large pieces1Freshly ground black pepper
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