Heirloom Tomato and Burrata Salad Recipe
Balsamic cinnamon reduction adds warmth and flavor to this already deliciously healthy Heirloom Tomato and Burrata Salad recipe.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Plate
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen timer
Ingredients
- 1/2 loaf sourdough bread, crust removed
- 1/4 cup olive oil
- Salt
- freshly ground black pepper
- 12 ounces balsamic vinegar
- 1 cinnamon stick
- 1 teaspoon ancho chili powder, or to taste
- 2 teaspoons brown sugar
- Splash of freshly squeezed lemon juice (optional)
- 1-1/2 pounds heirloom tomatoes, cored and cut into wedges
- 8 ounces cherry tomatoes, halved
- 1 small bunch fresh basil, most leaves minced and a few whole for garnish
- Minced leaves of 3 sprigs fresh oregano
- 2 tablespoons olive oil
- freshly cracked black pepper
- 8 ounces burrata, cut into wedges
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