Creamy burrata with greenheart heirloom tomatoes

By Executive Chef Vikas Milhoutra

  • Slice Heirloom tomatoes, strawberries and figs into slices.
  • Arrange in center of the plate. Drizzle with salt, pepper and salsa verde.
  • Place the creamy burrata on the middle, sprinkle salt, pepper, dry oregano in it.
  • Garnish with arugula, balsamic reduction and caviaroli as shown in the picture.

Ingredients

  • Tomato Heir Loom - 100 gms
  • Burrata - 125 gms
  • Salsa verde - 50 ml
  • Arugula - 10 gms
  • Balsamic reduction - 5 ml
  • Oregano Dry Imported 500 Gms Packet - 5 gms
  • Molten Salt(flakes) - to taste   
  • Salt - to taste   
  • Pepper - to taste   
  • Oil Olive Extra Virgin 5 Ltr Tin - 10 ml
  • Caviaroli 200g - 5 gms
  • Strawberry - 25 gms
  • Figs fresh - 25 gms