Ingredients
3 lb. heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2" rounds
1 shallot, finely chopped
Flaky sea salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1/3 c. panko bread crumbs
2 (4-oz.) balls burrata, drained and room temperature
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh chives
Crusty bread, for serving
Preparation
Step 1On a rimmed baking sheet, toss tomatoes and shallot; season with 1 teaspoon salt and 1 teaspoon pepper. Drizzle oil and vinegar over. Let sit until tomatoes have released their liquid and shallots are softened, about 30 minutes.Step 2In a small skillet over low heat, toast panko, stirring occasionally, until golden brown, about 2 minutes. Transfer to a small bowl.Step 3Layer tomatoes on a large platter. Spoon shallot and juices over top. Sprinkle with panko. Arrange burrata in center of tomatoes and crack open with your hands. Sprinkle with basil, chives, salt, and pepper. Serve with bread alongside.
The real secret ingredient in this recipe is time: You’ll let the tomatoes (and shallots) marinate for a half an hour to draw out the tomato juices and soften the shallots. This is the perfect time to drain the burrata and bring it to room temperature, which allows the rich flavors to shine. Because you’ll really taste the salt in this recipe, we just call for flaky sea salt (a brand like Maldon is great here), but if you’d prefer to season the tomatoes with kosher salt and finish with the flaky kind, that works, too.
