Burrata, Japanese Tomatoes, Panzanella, Wild Arugula

Name: Burrata, Japanese Tomatoes, Panzanella, Wild Arugula
Yield: Makes 8 servings
Ingredients: 1 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling; 3 sprigs thyme; 1 large clove garlic, smashed; 3 slices rustic sourdough bread, torn into tiny pieces; Sea salt and cracked black pepper to taste; 2 tablespoons white balsamic vinegar or red wine vinegar; 2 pints mini Japanese heirloom tomatoes, blanched and shocked, then peeled; 1/4 hothouse cucumber, split lengthwise, seeded and very thinly sliced (on a mandoline if possible); 1/2 small red onion, thinly julienned; 3 sprigs flat-leaf parsley, leaves only; 1 sprig basil, leaves only; 4 medium-ripe Japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together; 1 (16-ounce) tub fresh burrata cheese; 1 large bunch (about 6 ounces) wild or baby arugula

By Govind Armstrong

February 28, 2007

Editor's note: The recipe below is from Govind Armstrong's http://www.ecookbooks.com/p-9282-small-bites-big-nights.aspx?affiliateID=16283"target="_new"Small Bites, Big Nights</a> and is part of a special menu he created for Epicurious's <a href="/articlesguides/entertaining/winedinedonate" target="_new"/>Wine.Dine.Donate</a> program.

Editor's note:

To blanch and peel tomatoes, first cut an X in the end opposite the stem, then immerse in boiling water 10 to 15 seconds. Transfer to a bowl of ice and cold water, then peel.

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