Heirloom tomato salad with burrata, torn croutons, and opal basil from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 135) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nkrieda78 on August 25, 2019

    This makes a large amount, keep that in mind when serving, you may want to halve the recipe!

  • DKennedy on December 09, 2016

    This is a substantial salad, and really can serve as a main course. Only make it when best quality heirloom tomatoes and fresh burrata is available.

  • fprincess on October 26, 2010

    Love this salad dressing recipe (1/2 balsamic vinegar and 1/2 red wine vinegar + garlic and olive oil).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.