Ingredients
2 medium zucchini, cut in half lengthwise
2 large heirloom tomatoes, sliced 1/2" thick
kosher salt
2 tbsp. balsamic vinegar
1 tbsp. honey
extra-virgin olive oil
Freshly ground black pepper
sea salt, such as Maldon
1 head green leaf lettuce, washed and torn into pieces
3 plums, pitted and thinly sliced
16 oz. burrata, at room temperature
Preparation
Step 1Using a sharp knife, score the surface of the zucchini halves about 1/8" into the flesh in a diagonal diamond pattern. Season tomato slices with salt and set aside.Step 2Meanwhile, in a jar add balsamic vinegar, honey, 1/4 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and shake until combined. Refrigerate until ready to serve.Step 3In a large cast iron skillet over medium-high heat add a drizzle of olive oil. When skillet is hot but not smoking add zucchini cut side down; sear for 5 minutes. Flip zucchini and cover skillet; cook through until fork tender, about 2 minutes. Transfer to a cutting board and season with sea salt and black pepper. Cut into large pieces.Step 4Arrange salad on large platter with torn greens, tomatoes, sliced plums, and zucchini chunks, and divide the burrata into 4 servings. Drizzle with dressing. Finish with sea salt and freshly ground black pepper.
