Appetizer, Salad, Gluten Free, Summer

A SIMPLE TOMATO + BURRATA SALAD

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We don't have cable, and I don't do a whole lot of internet searching that is not food related, so a lot of news passes me by. It may lead me to be a bit out of touch, naive concerning political matters, and over reliant on my twitter feed to update me on breaking headlines, but it has worked for us. I want to believe that we are capable of being good to each other, and too much news convinces me otherwise. From world wide issues over politics, money and religion, to the tragic shooting in Colorado, or something right under your nose like a stranger stealing your stuff, I am completely dismayed that people want to harm other people... people they don't even know. Hugh and I chatted in circles, not understanding this motivation. It can be overwhelming, fear-inducing really, to think of the sadness and hurt, all the "bad things that happen to good people," and how I feel the only way to encourage other's to be good to people, is to be good to them yourself. Ironic how that conversation led me in to the topic of today's post about treatment and wages on our tomato fields in America. Tomato fields in Florida have been quoted as being "ground zero" for modern day slavery. It all starts somewhere doesn't it? Today we are making noise for change and standing up for

slave free tomatoes

This summer, International Justice Mission has partnered with The Coalition of Immokalee Workers and The Fair Food Standards Council (FFSC) to create Recipe for Change, a campaign to raise awareness about injustices in U.S. tomato fields. The goal is to create a zero tolerance policy for slavery, child labor and sexual abuse. Through both of these organizations and consumers like us, we want to ask the CEOs of major supermarket chains to endorse the Fair Food Program, ensuring the tomatoes you buy are slave-free

Corporations that join the Fair Food Program agree to pay a small price increase for fairly harvested tomatoes (1.5cents per pound) and promise to shift purchases to the Florida tomato growers who abide by these standards and away from those who don't. The locations that support slave-free tomatoes are Trader Joes, Whole Foods, Farmers Markets and CSA programs. 

Spreading the word is the first step to educating people about this problem. If you feel called to action, you can send a letter using this link to contribute to the voice that is trying to make a change. Support the cause by purchasing tomatoes from the slave-free locations mentioned above. 

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A SIMPLE TOMATO + BURRATA SALAD // Serves 4-6

Inspired by Big Sur Bakery Cookbook

Take note of the size of your burrata balls, you may need two. I assume about 4 oz. per person. This salad is very free form, don't pay too close attention to measurements. It's a summertime salad, it's meant to be easy going. 

1 cup torn bread (preferably from a baguette or fresh loaf)

2 tsp. extra virgin olive oil

1/2 sea salt

fresh ground pepper

1 1/2 lbs/ 4-ish heirloom tomatoes

sea salt + fresh ground pepper

2 cups soft lettuce of choice (arugula, spring greens, butter lettuce)

1/2 cup fresh basil leaves

1 shallot, finely chopped

8 oz. burrata cheese, room temperature

good quality extra virgin olive oil

balsamic vinegar

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Preheat the oven (ideally toaster oven) to 400'. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside. 

Slice the tomatoes into 1/4'' slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you'd like. 

Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper.