Name: Burrata Salad with Grated Tomato And Anchovies
Total time: 15 min
Ingredients: 1 vine-ripened tomato (6 ounces), halved through equator; 2 tablespoons extra-virgin olive oil , plus extra for drizzling; ¼ teaspoon table salt; 1 small head Bibb or Boston lettuce (6 ounces), leaves separated; 2 (4-ounce) balls burrata cheese; 4–8 anchovy fillets; 1 tablespoon fresh marjoram leaves; ½ teaspoon flake sea salt

Why This Recipe Works

This simple salad combines rich, creamy burrata cheese with fruity tomato, fragrant olive oil, briny anchovies, crisp-tender lettuce, and mildly floral marjoram. Inspired by the Catalan custom of spooning or smearing fresh tomato pulp onto bread to make pa amb tomàquet (bread with tomato), we spooned a mixture of grated tomato and olive oil into cut burrata halves.

Before You Begin

If possible, use a vine-ripened or heirloom tomato in this recipe. Avoid plum tomatoes; they're not juicy enough. Use a robust, high-quality olive oil. You can substitute fresh oregano leaves or shredded basil for the marjoram.

Instructions

Place box grater in medium bowl. Rub cut sides of tomato against large holes of grater until tomato flesh is reduced to pulp (skin should remain intact). Discard skin. (You should have about ½ cup pulp.) Stir in oil and table salt; set aside.

Divide lettuce leaves among 4 serving plates. Carefully slice burrata balls in half, taking care to avoid spilling soft interiors, and nestle 1 burrata half, cut side up, onto lettuce leaves on each plate.

Using tablespoon measure, spoon 1 tablespoon tomato dressing into each burrata half, pressing gently with tip of spoon to expand cheese slightly while distributing dressing. Spoon remaining tomato dressing over lettuce leaves. Place 1 or 2 anchovies over each burrata half. Drizzle salad with extra oil and sprinkle with marjoram and sea salt. Serve.