The main reason this recipe is works is because of the mixture of textures. You start with thick, grilled slices of ripe tomato that are covered in bread crumbs and fresh herbs; the tomatoes become smoky and tender on the grill, while the bread adds a nice crunch to it all. The side dish is then topped with briny capers that ‘pop’ with salty flavor, as well as creamy, dreamy burrata cheese. You can sub fresh mozzarella in for the burrata, but I wouldn’t dare…the cream-filled center of the burrata melts beautifully and adds an unforgettable richness to the entire dish.
(To view this recipe, click on the following link: http://www.finecooking.com/recipe/grilled-tomatoes-burrata-parsley-salad)
‘Grilled Tomatoes with Burrata & Parsley Salad’
Tagged: bread crumbs, burrata, burrata cheese, capers, Fine Cooking, Fine Cooking magazine, fresh herbs, grilled tomatoes, lemon juice, mozzarella cheese, parsley, rustic bread, side dish, Tomato, tomato salad, tomatoes