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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. 
pin1Is 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.

Tomato Carpaccio Caprese-13 Tomato Carpaccio Caprese-41 Tomato Carpaccio Caprese-56In 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.

Tomato Carpaccio Caprese-77Tomato Carpaccio Caprese-89While 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

Tomato Carpaccio Caprese-45Tomato Carpaccio Caprese-103This 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.

Tomato Carpaccio Caprese-106Tomato Carpaccio Caprese-117Just 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}

4.88 from 8 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
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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. 

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

*Inactive time of 10+ hours
*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

Calories: 378kcal    Carbohydrates: 30g    Protein: 14g    Fat: 25g    Saturated Fat: 11g    Cholesterol: 58mg    Sodium: 196mg    Potassium: 461mg    Fiber: 2g    Sugar: 26g    Vitamin A: 1730IU    Vitamin C: 33.4mg    Calcium: 316mg    Iron: 0.5mg
Course: Appetizer, Salad, Snack, starter
Cuisine: American

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