Beefsteak Tomato and
Burrata Salad with
Olive Streusel
TOTAL 1 HR; SERVES 4
The crunchy, savory kalamata
olive streusel that tops this
salad from chefs Bryan and
Michael Voltaggio is our new
condiment obsession.
1 / 2 cup extra-virgin olive
oil, plus more for
drizzling
1 / 2 oz. dried shiitake
mushrooms, chopped
8 garlic cloves, thinly
sliced
1 28-oz. can crushed
tomatoes
1 8-in. piece kombu
(see Note), broken
into pieces
2 tsp. sugar
Kosher salt
1 cup panko (Japanese
breadcrumbs)
1 / 4 cup all-purpose flour
1 / 2 tsp. unsweetened cocoa
powder
1 / 4 cup pitted kalamata
olives
4 Tbsp. cold unsalted
butter, cubed
4 large, ripe beefsteak
tomatoes, cut into
1-in.-thick slices
2 4-oz. balls of burrata,
patted dry and halved
Basil leaves and small
fennel fronds, for
garnish (optional)
Flaky sea salt, for
serving
- In a medium saucepan,
heat^1 / 2 cup of olive oil. Add
dried shiitakes and garlic and
cook over moderately low
heat, stirring, until softened,
about 3 minutes. Add
crushed tomatoes, kombu,
and sugar and simmer until
thickened slightly, about 30
minutes. Strain pomodoro
sauce through a fine-mesh
sieve set over a medium bowl,
pressing on solids; season
with kosher salt. Let cool to
room temperature. - Meanwhile, preheat oven
to 350° F and line a large
rimmed baking sheet with
parchment paper. In a food
processor, pulse panko, flour,
and cocoa powder until
combined. Add olives and
pulse until finely chopped.
Add butter and pulse until
mixture resembles coarse
crumbs. Spread streusel on
prepared baking sheet. Bake
for about 15 minutes or until
toasted and golden brown.
Transfer to a rack and let
cool completely. - Spoon some of the pomo-
doro sauce onto a platter or
plates. Arrange tomato slices
over sauce and top with bur-
rata. Generously sprinkle with
olive streusel and garnish
with basil leaves and fennel
fronds, if using. Drizzle salad
with olive oil and sprinkle with
sea salt before serving.
—BRYAN VOLTAGGIO;
MICHAEL VOLTAGGIO
NOTE Kombu (dried
seaweed) is available at
Whole Foods and from
Amazon.com.