- 3 shallots, peeled and sliced
- 1/4 cup red wine vinegar
- 1/4 cup water
- 2 tbsp salt
- 2 tbsp granulated sugar
- 3 lbs vine-ripened AppHarvest tomatoes
- 1/4 cup champagne vinegar
- 1/2 cup extra virgin olive oil
- 2 oz fresh basil
- 1 oz fresh mint
- 1 oz fresh parsley
- 2 burrata balls
- Sea salt, to taste
- Fresh ground pepper, to taste
In a small pot, combine red wine vinegar, water, salt, and sugar. Simmer until salt and sugar are dissolved. Pour warm liquid over sliced shallot in a mason jar. Let mixture sit for at least one hour.
Cut all tomatoes in half and put in a large mixing bowl. Add vinegar and olive oil to the bowl and toss to coat completely. Set aside and let marinate.
Pick all herbs to bite-size pieces. Cut burrata in half and season with kosher salt. Remove tomatoes from mixing bowl and place on a large serving dish. Garnish with burrata, fresh herbs, coarse sea salt, pickled shallots, and fresh cracked pepper.