Summer Tomato & Burrata Salad by the Mansion on Turtle Creek
Makes 4 servings
4 cups Fresh Tomato Juice
3 tbsp Balsamic Vinegar
1 tbsp Kosher Salt
1/4 cup Granulated Sugar
1 tsp Cremodan 64 Powder
3 Heirloom Tomatoes (ripe, multiple colors)
6 tbsp Sherry Vinegar
1 cup Extra Virgin Olive Oil
Use Flake Sea Salt As Needed
Ice Cream Maker
Burrata (high-quality soft set mozzarella from a local cheese monger.)
Toasted Pumpernickel Bread
Bring all ingredients to a boil.
Allow ingredients to chill.
Spin in ice cream maker according to instructions. (Generally approximately 5-7 minutes)
Blanch tomatoes lightly in boiling water.
Shock in ice water, peel and dry.
Cut tomatoes in fourths and remove core at an angle.
Dice in medium chunks.
Gently toss in sherry vinaigrette and season with flake sea salt.