Recipe by Zach Bell, Executive Chef at Addison Reserve, 2017
Wash, core, and lightly trim the tops and bottoms of the tomatoes. Cut each tomato into 2 or 3 one-inch thick slices crosswise. Lay each slice flat on the cutting board, lightly trim the edges to square off the slices (slightly), then cut into large cubes. Reserve in a shallow baking dish at room temperature. Gently fold the shallots and the parsley into the tomatoes—season with sea salt, freshly ground white pepper, and extra virgin olive oil.
Place each burrata in the center of each of the four plates. Divide the seasoned tomato cubes evenly around each of the four burrata. Sprinkle the micro basil and the balsamic pearls over the tomato cubes. Chef Note: If you do not have balsamic pearls, drizzle a fine-aged balsamic over the tomatoes. Sprinkle the burrata itself with the sea salt.
Serve at once!
Spanish Albarino or Italian Falanghina