This is one of my favorite salads to eat here in Spain when the Raf tomatoes are in season.
Similar to a caprese salad but elevated to the next level using Raf tomatoes, creamy burrata cheese and peppery arugula.
Since moving to Spain I have gotten a new appreciation for tomatoes, especially Raf tomatoes. They are so packed full of flavor, the first time I tasted one I knew this is what a tomato is suppose to taste like! They don’t look like your traditional grocery store tomato, the color is more green or brown, but don’t be discouraged. That is when they are at their best, if they are too red they are starting to become overripe. For this recipe I picked up some tomatoes at the local street market that takes over the streets in my village once a week. I love browsing around all the fresh produce straight from the farmers.
First time trying burrata cheese? It is similar to mozzarella but elevated to the next level. It’s a fresh Italian cheese made from mozzarella and cream. Burrata has a solid outer layer made from fresh mozzarella and has a soft, creamy filling. It has a mild buttery flavor and melts in your mouth. Trust me you won’t be disappointed!
If you can’t get a hold of Raf tomatoes you can substitute them with heirloom tomatoes, try some different colored ones for a beautiful salad. You can also substitute the burrata for buffalo mozzarella if you can’t find it, but I highly recommend you to shop around if your local grocery store does not sell it, it is worth it!
- 2 handfulls Arugula
- 4 Raf tomatoes, sliced (or heirloom tomatoes)
- 1 small onion, thinly sliced
- 1 Burrata cheese, drained
- 2-3 tablespoon olive oil
- salt and pepper to taste
Place two big handfuls of washed arugula on a serving platter. Top with the beautiful sliced Raf tomatoes.
Rinse the sliced onions in cold water for a milder taste and put a few slices on the tomatoes. Carefully tear the burrata cheese open, it is very soft, place on top of the salad. Drizzle good quality olive oil on the cheese and vegetables and top with a liberal sprinkle of salt and a little pepper.
Serve with some good bread to soak up all the juices of the tomatoes and olive oil.