Tomato & Burrata Salad

Presented by Executive Chef Jon Fortes, Mimosa Grill (Harper's Restaurant Group)

Olive Oil Poached Toy Box Tomatoes

fresh mozzarella and aged balsamic


Fresh Mozzarella

5 lbs Mozzarella Curd Crumbled

1 Gal Water

Kosher Salt as needed

Bring Salted water to a boil (the water should taste like the ocean). In a mixing bowl crumble mozzarella curd and pour boiling salted water over. Using a wooden spoon, stir the mixture until the curd begins to pull this process will happen quickly with the curd to achieve a consistent silken texture. When curd comes together in a single into once piece, soak hands in ice water to chill for about ten seconds and then begin to work the cheese for a few seconds until smooth. Take the cheese in your hands and begin to fold it under itself. Once you have worked the cheese into the desired shape, cool in an icebath.
Balsamic Syrup

¾ cup Balsamic Vinegar

1 t whole black peppercorns

½ cup torn basil leaves

Reduce all above ingredients until a syrup consistency or until it coats the back of a spoon

Olive Oil Poached Tomatoes

2 lbs fresh assorted tomatoes

3 cloves garlic, smashed, and sliced

½ cup torn basil

2 T shallots chopped

1 cup EVO

Sea Salt as needed

1 french baguette sliced in thick 1 inch slices on a long bias cut

Bring olive oil with garlic and shallots up to 180 degrees for about 4 minutes or just until a small bit of color begins to form on garlic and shallots. Add in tomatoes for 30 seconds and remove from oil.  Now add in baguette and cook until crispy about 1 minute. Drain baguette on paper towel and cool oil. To assemble in a mixing bowl add cheese,  tomatoes, torn basil and sea salt with 2 T olive oil and lightly toss.