Steak Salad with Blue Cheese Dressing & Crumbles

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I’ve been going through a salad-making phase.

Total Time

25 mins

PREP TIME

25 mins

yield

16

Ingredients

  • 16 Campari tomatoes

  • Flaky sea salt and freshly ground pepper

  • 1 ball (8 ounces) burrata cheese

  • Extra-virgin olive oil, for drizzling

  • Small fresh basil leaves, for serving

directions

  1. Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.

  2. Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately.