Heirloom Tomato and Burrata Salad with Basil Olive Oi

Celebrate August’s bounty with our Heirloom Tomato and Burrata Salad, brought to life with a drizzle of Il Fusti Basil Olive Oil! Made by pressing fresh basil and olives together, this oil delivers buttery, minty, and peppery notes that capture the heart of summer. Try it for yourself and savor the season in every bite!

INGREDIENTS

• ½ cup Il Fusti Basil Olive Oil

• 1 garlic clove, crushed

• Peel from 1 small lemon

• 4 fresh thyme sprigs

For the burrata platter

• 4 heirloom tomatoes, sliced into wedges

• 1 (8-ounce) ball fresh burrata

• ½ cup fresh basil and/or mint leaves

• 1 tablespoon toasted pistachios, chopped

• Cherries or fresh currants, optional

• Flaky sea salt and freshly ground black pepper

• Toasted bread, for serving

INSTRUCTIONS

• Make the lemon-thyme oil: Combine the Il Fusti Basil Olive Oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.

• Make the burrata platter: Arrange the tomatoes and burrata on a platter. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Top with cherries and currants, if desired. 

• Season to taste with salt and pepper and serve with toasted bread.

This recipe was adapted and directly sourced from LoveAndLemons.com