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Thinly slice heirloom tomato carpaccio topped with creamy burrata, cooling basil granita, salty prosciutto, and drizzled with a silky fig balsamic.
Is it just me, or do you also have a love-hate relationship with summer?
I love summer for all of its vibrantly beautiful produce, the sweet abundance of refreshing fruit, colorful salads, BBQs, grill outs, beaches, pool parties, sunbathing, and butterflies.
I loathe summer for its heat, humidity, surplus of mosquitos, needing to put on fit into a bathing suit, sunburns, daily thunderstorms, and all the profuse sweating that happens one second after I step foot out of my front door.
I feel very bipolar in my opinion of it officially being summer. I am dreading it and loving it all at the same time.
In the spirit of tomorrow being Friday, and me not wanting to B and moan, let’s focus on the positive aspects of summer. Like, heirloom tomatoes. I love.Love.LOVE them. They are so amazingly sweet, juicy, and succulent; I want allllll the heirloom tomatoes the land has to offer. And, I actually did buy my Fresh Market out of their entire supply the other day. #SorryNotSorry.
While I do love to shovel slices of lightly salted heirlooms into my mouth, on repeat, sometimes I crave something slightly more refined. And, this Heirloom Tomato Carpaccio totally fits that bill. This salad is my playful spin on the beloved Caprese salad.
Not to toot my own horn or anything, but this version kinda kicks the traditional version right in the nuts pistachios. So, I guess you can insert a “Toot! Toot!” right about here.
I gave the traditional Caprese a little upgrade by swapping out the thick slices of tomatoes for thin and delicate slices of heirlooms; mozzarella for super creamy torn burrata; basil leaves for a refreshingly cool basil granita, and plain balsamic vinegar for fig balsamic vinegar. And, because I decided that was simply not enough pizzaz, I added prosciutto in the form of cute little rosettes and thinly sliced red onion. The result is a salad that is sure to blow your mind. #Boom
This simple and seasonally fresh carpaccio is the embodiment of everything I love about summer. It’s cool and refreshing, creamy and dreamy, slightly meaty, sweet, salty, savory, a little sour… it’s the jam people. Overall this salad is kind of an oxymoron in the taste department, because it has a serious punch of mellow flavors. To me, this makes the salad spectacularly delicious… lots and lots of flavor, but none of them overwhelm your palate.
Just trust me when I say you absolutely need this salad in your life. Preferably daily. Maybe even twice on Sundays. I pinkie promise you are going to want to make this heirloom tomato carpaccio your go-to salad for summer. So what are you waiting for? Summer is calling your name from the tomato section of your produce isle (or farmer’s market). 🙂 Cheers, and Happy carpaccio-ing!
-xoxo-
Cheyanne
Table of Contents
Heirloom Tomato Carpaccio {with Burrata, Basil Granita, Prosciutto Rosettes & Fig Balsamic}
Ingredients
- Salad:
- 5 Heirloom Tomatoes – thinly sliced
- ¼ Red Onion – thinly sliced*
- 8 oz Burrata – torn
- 4 oz Prosciutto
- Fig Balsamic Vinegar , to taste (can substitute Regular Balsamic Vinegar)
- Sea Salt , to taste
- Fresh Ground Black Pepper , to taste
- Basil Leaves , for garnish
- Basil Granita:
- 1 ¼ Cup Water
- ½ Cup Lemon Juice
- 7 TBS Granulated Sugar (= 3 ½ ounces)
- 4 large Leaves Basil – torn into small pieces
- Kosher Salt
Instructions
- Make the Basil Granita: Bring the water, lemon juice, sugar and a pinch of salt to a boil in a small saucepan over medium high heat, stirring occasionally. Remove from heat, set aside and allow to cool for 20 minutes. Add the basil and allow leaves to steep for 10 minutes. Use an immersion blender, or transfer mixture to a blender, and puree. Strain mixture into a container and place in the freezer. Allow mixture to freeze partially, this should take about 4-6 hours depending on your freezer. When mixture is partially frozen, scrape with a fork and place back in freezer. Continue to freeze, scrapping granite occasionally.
- Form the Prosciutto Rosettes: Take one slice of prosciutto in your hand and roll (like a fruit roll up), turning out the tops to form rosettes. Set aside in the refrigerator until ready to use.
- Plate the Salad: Arrange the tomato slices and red onion on each plate. Season with salt and pepper to taste. Drizzle with balsamic vinegar and top with torn burrata and a scoop of basil granite. Garnish with prosciutto rosettes.
Notes
*For a less pungent red onion taste, soak onion slices in water for 20 minutes. Drain well.
*Basil Granita can be made in advance and will keep in the freezer for up to one month.
*For best presentation, place plates in the refrigerator for an hour, or more, before arranging salad.
*Serve with crusty artisanal bread
Nutrition
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Emanuele @ Guyslovecooking
I think I am more of a summer lover.Possibly because in Amsterdam we don’t experience the same heat/humidity/mosquito you guys may have. I wish we had a bit more of that. The grass is always greener….
Cheyanne Bany
Emanuele, I am jealous! And you will just have to take my word for the fact that humidity is NO ONES friend. It is just sticky and makes it almost hard to breathe! But, you could always visit and see for yourself 😉 lol. I’ve always wanted to visit Amsterdam… guess I will have to just settle on knowing I have a food blogging friend over there for now! Cheers!
Thao @ In Good Flavor
The thing I hate most about summer is getting into a hot car—my face instantaneously feels as if all the sweat is beading out of my pores. I’m trying to grow some purple heirloom tomatoes this year. So far so good (I don’t have a very good track record with gardening). I actually have blossoms. Can’t wait to try the tomatoes when they are ready for picking! I’ll have to make this carppacio with them! I love the addition of the prosciutto, and the basil granita is genius!
Cheyanne Bany
Thao, I hear you on the car seriously stinking in the summer time!! My butt immediately gets so gosh darn hot and starts to burn! 🙂 I am SO jealous you are growing your own purple heirlooms!!!! I hope you post pictures when they grow (fingers are crossed for you and your green thumb)! Tomato carpaccio would definately be an excellent way to enjoy your crop! Cheers, my friend- to a terrific weekend!
Ben Maclain@havocinthekitchen
So do I, Cheyanne! I love and hate summer at the same time. When it’s up to 25 degrees C, that’s perfectly fine. Once it heats 30 and over which usually means for us horrible humid, I hate summer and everyone around me (I mean 50 miles around me). That’s why I’m often grouchy in summer. I’m grumpy all year round, though. But there’s one essential thing for food bloggers you haven’t mentioned – abundance of natural light! Thus, it’s my favorite season for food photographing. Talking about the salad, it’s the quintessence of summer freshness and flavors! I could easily eat this evey other day and don’t get bored. Nicely done!
Cheyanne Bany
It is AWEFULLY humid here in Florida, Ben… so I feel your pain! I get super grouchy as well. I just want to shrink myself and sit in the freezer. 🙂 You are, however, so right about the abundance of natural light… so I suppose I should quit my complaining, huh? Naahhh! Thanks for the kind words about this salad, that means a lot because I know salads are your thing! 🙂 Cheers, buddy!
Kelly – Life Made Sweeter
I totally feel the same way about summer! Love the food but not the heat and bugs. These tomatoes are beautiful! Oh man with the burrata and basil granita, this is the perfect summer meal!
Cheyanne Bany
Thank you so much, Kelly! I need to eat more salads like this one, so I can enjoy all your delicious treats you post! Cheers, girlie! 🙂
Tammy Renea@SanPasqualsKitchen
I’m sure most recipes would endure a kick in the *pistachios if it came out like this. 🙂
Cheyanne Bany
Hahahaha! Right Tammy? I’m all for kicking recipes in the *pistachios and giving them a little freshening up! Cheers, my dear! 😉
Nagi@RecipeTinEats
I totally do this too! Seriously, this is almost exactly the same as how I serve tomatoes when I’m lucky enough to find really gorgeous fresh organic ones!! 🙂
Cheyanne Bany
Great minds must truly think alike, Nagi! 🙂 At least- I love your blog, so if you serve your tomatoes like this, I’m going to go ahead and say my mind must be kinda slightly great to think along similar lines as yours! Cheers to a fabulous day!
Christin@SpicySouthernKitchen
We have had way too many hot days in a row but I really do love having fresh summer vegetables to eat. Those tomatoes are gorgeous and I love the Prosciutto Rosettes!
Cheyanne Bany
Thank you, Christin! I have this terrible feeling that the unbareably hot weather has just begun 🙁 Hopefully the heat makes heirloom tomatoes grow more rapid and rampant?! Cheers to a beautiful day, my friend!
Cathleen @ A Taste Of Madness
I totally agree with your love/hate relationship with summer. I feel the same way.
Cheyanne Bany
Seems like you and I are not the only ones, Cathleen! Cheers to a wonderful day!
Allie | Baking a Moment
Girl, you’ve totally ruined me for plain old regular Caprese salad! All I’m ever going to want from now on is this kick-a** version! LOVE that you made a basil granita! Way to knock it outta the park 😉
Cheyanne Bany
Thanks Allie! I know you agree granitas rock the dang casbah! Regular caprese still has a place in my heart…but i’m reserving it for autumn and winter, when it will be too cold for this and heirloom tomatoes will be no more. (and I will be a very sad sad girl) Cheers to a fabulous weekend!
karrie @ Tasty Ever After
I used to kind of dislike summer in Florida (unless I was inside with some AC or outside in the pool) but I LOVE summer in New England (because it’s waaaayyyy better than the winter here!). I totally agree with you on the heirloom tomatoes and I think everyone loves those! Beautiful recipe and I can’t wait to try it for our July 4th BBQ party. Yay!
Cheyanne Bany
Sure, Karrie, rub it in and make me all jealous! I will TOTALLY remember this come winter, when you are freezing your little hinny off! Cheers my dear, to a great weekend! xoxo
Anu-My Ginger Garlic Kitchen
OH YUM! What an incredible looking platter, Cheyanne! So many delish flavors in one meal = YUMMYLICIUOS! This is such an amazing summer treat. And yes, I feel the same about summer! Loving it! 🙂
Cheyanne Bany
Thanks, Anu! Dishes like this are what get me through the heat of summer. Cheers to a beautiful weekend!
Kathleen | HapaNomNom
I love everything about this dish! Heirloom tomatoes are such a special treat in the summer and burrata… don’t even get me started on how much I love that stuff! The basil granita is genius – that sounds amazing on all sorts of stuff – I bet it would make an amazing topping on dessert as well!
Cheyanne Bany
Thanks, Kathleen! The basil granita would be scrumptious on a dessert! I’ve been adding it to my lemonade- DELISH! Cheers to a great weekend… and in your case, I hope you have arrived safely from your traveling! 🙂
Kennedy Cole@ KCole’s Creative Corner
This looks so beautiful. I love all of those vibrant tomatoes on there! Like, can I reach through the screen and eat that please? Oh, I love the combination of sweet figs with the salty prosciutto! This is one reason to be extremely excited about the summer! 🙂
Cheyanne Bany
Thank you so much Kennedy! Someone totally needs to come up with a way to touch the computer screen and then be holding whatever you touch- that would be genius. The produce is one of the BEST parts of summer, i’m excited about that too! Cheers to a great weekend! 🙂
Alice @ Hip Foodie Mom
I totally feel the same way about summer as you do. . love it for all of the reasons you said . . and hate it because of the humidity and mosquitos!!! and I get eaten all the time. . I must have sweet blood. Also, we might be soul sisters because I think I might love heirloom tomatoes more than you 😛 I love this salad. . and GIMME ALL THE Burrata!!!! love!!!
Cheyanne Bany
Thank you, Alice! I get bit all the time as well, but I’m sour so not sure I can blame my sweet blood 😉 You will have to fight me for the Burrata- so put up your Dukes! Cheers to a fabulous weekend!
Beeta @ Mon Petit Four
What a gorgeous salad, Cheyanne! It’s seriously stunning. I love the prosciutto rosettes – what a lovely touch! I also love that you used thinly sliced heirloom tomatoes and swapped the mozzarella out for the burrata. Burrata is amazing!! While we’re spoiled here in Laguna with generally nice, coastal weather, I still dread those spotty days where we experience a heat wave. I can see this salad as being just the thing I’d want to eat to cool down with for lunch! <3
Cheyanne Bany
Thank you, Beeta! I’m totally jealous you live in Laguna- it is SOOOO gorgeous there! This salad is absolutely perfect for lunch, I had it 3 days in a row until I ran out of tomatoes. #SadDay. Cheers to a wonderful weekend, my sweets! xo
Ashley
Ugh yes! I feel the exact same way about summer. The constant sweating as soon as I walk outside is just not cool. haha
This though … this looks so good! I’ve only recently gotten into burrata – delicious!
Cheyanne Bany
Right, Ashley??? I’m sorry, I just can’t get down with needing to carry anti-perspirant in my handbag. #NotCute. 🙂 Burrata is the JAM, so glad you have recently gotten on board! So.YUM! Cheers, my little cookie monster- to a great day filled with no sweating! 😉
Zainab
Oh how I agree with you!! The food and fruits and veggies of the summer are the BEST but the darn humidity and heat is just a buzzkill for me. Cannot stand it! But I try to drink as many cocktails as possible and eat fresh veggies. This tomato fiesta here is just so beautiful!!
Cheyanne Bany
Zainab, humidity is a buzzkill!! But, I totally plan on making like EVERYTHING on your blog to keep the buzz and kill the humidity from effecting me! Thanks for the kind words, and you are right, this is a tomato fiesta! 🙂 Cheers, girlie!
Keri @ Fashionable Foods
So, Caprese Salad is my life during the summer. I eat is ALL the freakin’ time. The fact that you kicked up a million notches has me super excited! I HAVE to try this. Oh, and I totally hear you on summer – I love all those wonderful things too, but seriously despise bugs of any kind. I could also do without the humidity!
Cheyanne Bany
You too, Keri? Caprese salads are everything to me in Summer. I can’t restrain myself from making them or ordering them! Since you too are a Caprese addict, You will love this salad! I promise! And bugs- ick! I.can’t either! Same goes for the humidity, I am NOT a fan of sweating. 😉 Cheers to caprese salads and the extinction of bugs!
Annie @ The Garlic Diaries
Once again…this looks like the best thing ever! I usually don’t like tomatoes, but I am a huge fan of ripe heirloom tomatoes! And I also love everything else about this salad…like every other part. Totally making soon!
Cheyanne Bany
Thanks, Annie! You don’t like tomatoes?? Either does my sister! But at least you aren’t like her, she won’t even TRY heirloom tomatoes, even though I have told her they are like the creme de la creme of tomatoes! I do hope you try this salad because it’s SUPER easy and very delish! Cheers, my sweets!
Rachelle @ Beer Girl Cooks
I love every single thing about this stepped up no longer a caprese salad! Thos tomato pics are just stunning! I can’t believe that you turned prosciutto into rosettes! This salad looks so delicious and is so brilliantly creative! I need to take my self straight to the farmer’s market and get my carpaccio on!
Cheyanne Bany
Thank you, Rachelle! It’s so easy to take photos when the object is as gorgeous as an heirloom tomato! I love the farmer’s market this time of year, it is such an inspiring place for us foodies! Cheers too gettin’ your carpaccio on! lol xo
Gaila
Great recipe! love the flavors of the heirlooms and combined with burrata! tangy and creamy! love it! Summer is in the air!
Hugs
Cheyanne Bany
Thanks, Gaila.. Summer is officially here (whether or not I like it), which totally requires lots and lots of creamy cheese and fresh tomatoes. In my opinion! Cheers to a great weekend, my dear! *Hugs back at ya!*
annie@ciaochowbambina
Yep. I could eat this everyday and twice on Sunday. Your food has that effect on me! Beautiful and delicious, once again! Happy weekend, my friend!
Cheyanne Bany
Awww!!! 🙂 Thanks, Annie! You are always so sweet and make my day with your kind comments! Warm wishes for a wonderful weekend to you and your family as well! xo
Lauren Gaskill | Making Life Sweet
Wow! You hit a home run with this recipe Cheyanne! Way to make the proscuitto look like roses. So beautiful! I love heirloom tomatoes (and I’m also one of those weird ones who loves storms and humidity). When you live in Minnesota, you take all the warm weather you can get!!
Cheyanne Bany
Thanks, Lauren! Making proscuitto rosettes is actually REALLY easy, you just roll it up and tuck it under. Easy peasy lemon squeezy style. 🙂 I like thunderstorm in the evening, I find them super calming, therefore I don’t think you are weird on that one. But you like humidity?! Really?? Okay that is strange! But, to each their own, right? I currently live in FL (i’m in the process of moving– shhhh don’t tell), so you can totally have some of my WAYYY to warm and humid weather! Cheers, girlie- to a beautiful day (and in your case, humid too)!
Liz @ Floating Kitchen
Oh my gosh, it’s been so humid here lately. I’m dying. I just want to drink cold drinks and eat fresh salads and lay around and not move. This salad = well, you know I’m going love it. Caprese salads all day, everyday. And burrata is seriously the best food ever invented!
Cheyanne Bany
I hear you on the dying in this humidity nonsense. #HatesIt. I’m with you on not moving, unless it is to sip a cold drink or stuff my face with fresh salads. I am totally with you on the Caprese all day, everyday, Liz. We should start a movement. 😉 Cheers, pretty lady. To burrata and less humidity.
Taylor @ Food Faith Fitness
YES! DEFINITELY a love/hate. I also adore all the food, but notsomuch not being able to sleep at night because it’s SO HOT.
I need to get my hands on some heirloom tomatoes, because this looks OUT OF THIS WORLD NUM. Pinned!
Cheyanne Bany
Thanks, Taylor! Not being able to sleep because it is so gosh darn hot sucks a big one 🙁 Hmm.. try sleeping in a bath of basil granita? You will smell delicious… if you don’t mind being a lil’ sticky? Go get your hands on some heirloom tomatoes because even if you don’t make this, they are totally NUM! Cheers, pretty!
Kathryn Doherty
Wow! I love Caprese any which way, but you seriously took this to the next level! Love all the upgrades – and completely drooling over the amazing tomato shots. So thankful its summertime 🙂
Cheyanne Bany
Thank you, Kathyrn! The produce (especially heirloom tomatoes) has me thankful it is summertime, some of the other aspects though- not so thankful 😉 I love caprese too, but sometimes even our favorite dishes need a little shaking up! Cheers to a beautiful day!