Food Talk + Functions
Anatomy of a Dish: Heirloom Tomato and Burrata Salad

Heirloom Tomato and Burrata Salad with Pine Nuts, Pickled Red Onion, Smoked Olive Oil and Blue Sea Salt

Tomato season is at its peak here in Central Virginia, and we intend to enjoy the heck out of it. Chef Curtis Shaver’s inspired rendition of a classic Caprese salad lets juicy heirloom tomatoes take center stage.

Local tomatoes from Wayside Produce, Double H Farm, Meadow’s Pride Farm and other Virginia growers are arriving by the bushel in a variety of colors, shapes and flavors. Some are more acidic, some sweeter, and the colors range from deep red to buttercup yellow, grass green and even purple. You never know which ones you’ll see on the plate, so order this dish as often as you can before autumn rolls around.

Curtis chose burrata for its smooth, creamy richness, more delicate and less chewy than standard mozzarella. If you haven’t had this buttery Italian cheese before, we’ll let you in on the secret: there’s fresh cream hidden INSIDE THE CHEESE. And yes, it’s just as amazing as it sounds.

Picking up the vinegar note that typically comes from balsamic vinegar in a Caprese salad, you’ll find red onions pickled in-house with cider vinegar and mustard seeds. Smoked olive oil and sea salt add the final dimensions of the dish, and there it is: the highlight of summer.

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