Shiso Burrata Salad

While shiso is mostly known as an Asian herb, it has many delicious fusion applications as well. It’s fruity, minty, citrus tones making a great accompaniment to this burrata salad! Serve with toast points and a nice, finishing olive oil for a slightly different but equally enjoyable tapa.

I used the Frantoio Muraglia olive oil I got from the Williams Sonoma store at the mall up in Albany when we went for an Aikido seminar. I had asked for a recommendation for a finishing olive oil and one of the clerks immediately pointed to this one. She said their manager will buy four or five bottles whenever it goes on sale.

Not disappointed. While expensive, it’s absolutely heavenly (and the bottle is adorable).

Ingredients:

• 1 medium burrata
• 5 cherry tomatoes, quartered
• 2 -3 tablespoons roughly shredded shiso
• 3 tablespoons finishing olive oil
• 1 pinch Himalayan Salt
• 1 pinch fresh cracked black pepper
• 1 piece of bread, toasted and quartered

1. Arrange the burrata and tomatoes on a plate. Garnish with salt, pepper, and shredded shiso.
2. Drizzle olive oil over the plate and serve with toast points.