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Who doesn't love a recipe that is easy to make and easy on the eyes? The most labor-intensive part of this gorgeous summer salad is preparing the vinaigrette, but recipe author, Gaby Dalkin, has a game-changing tip: "I make the vinaigrette weekly and just keep it on hand, add a boat load of tomatoes and the best cheese on earth ... burrata."
Something tells me that this dish is going to be making an appearance at my big family barbecue this weekend — I just have to make a vat of vinaigrette first.
To ensure that your salad is as Instagrammable (and delicious) as possible, we recommend investing in heirloom tomatoes. They come in a rainbow of colors and semi-wonky shapes and sizes and are usually super juicy. You'll find these all summer long at the farmers market and certain grocery stores. And yes, they're worth paying slightly premium prices for — especially since they're the star ingredient of this salad.
Since Gaby suggests making the vinaigrette ahead and in bulk, here's how: Combine garlic, shallots, dried oregano, parsley, black pepper, kosher salt, red wine vinegar and shredded Parmesan cheese in a food processor. Whirl together and then stream in a cup of olive oil until the dressing comes together. Store it in an airtight container in the fridge and you're ready to go whenever your salad craving strikes.
Cut larger tomatoes into chunkier wedges and halve smaller cherry heirlooms. Place them in a big bowl along with large pieces of burrata cheese and season with salt and pepper and toss with the vinaigrette you so lovingly prepared. Let the salad rest for 20 minutes so the tomatoes and cheese absorb all the flavors and top with fresh herbs for presentation. Soon you'll be racking in the likes on Insta and IRL too.
→ Get the Recipe: Marinated Tomato and Burrata Salad from What's Gaby Cooking