This heirloom tomato salad is the simple yet zesty dish you’ll be serving up all summer long

“Make this salad with vine-ripened tomatoes. At no other time will they achieve the mystical union of sweetness and tartness that makes them irresistible,” advises Francis Mallmann of his heirloom tomato salad with torn burrata, tapenade and pine nuts. It’s advice one would do well to heed: Mallmann, the acclaimed Argentinian chef and true culinary maestro, has made his career showcasing fresh seasonal ingredients and open-fire cooking. Her new cookbook, Green lightcelebrates both with its abundance of veggie- and fruit-focused recipes, many of which are flame-cooked.

As Memorial Day is fast approaching, vogue decided to share one of Mallmann’s perfect warm weather recipes: the aforementioned Heirloom Tomato Salad with Burrata. Easy to make but sure to impress your guests, it’s destined to become a summer staple.

Heirloom Tomato Salad with Torn Burrata, Tapenade and Pine Nuts

The less you cook or handle ingredients, the more essential it becomes to use them when they’re at their peak, so make this salad with only vine-ripened tomatoes. At no other time will they reach the mystical union of sweetness and acidity that makes them irresistible. A coarsely torn burrata with a nice soft chew in parts and an overall luscious creaminess showcases the robust flavor of the tapenade, the crunch of the pine nuts and breadcrumbs, and the full, rich flavor of the tomatoes.

Note: Chopping the olives by hand for the tapenade results in a coarse and interesting texture. The extra tapenade can be stored in the fridge for up to 1 week.

For 6 persons

For the tapenade

155 g (1 cup) pitted kalamata olives, chopped

2 tablespoons capers, rinsed, dried and chopped

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1½ teaspoons chopped fresh thyme leaves

½ cup (118ml) extra virgin olive oil

Freshly ground black pepper

For the salad

6 ripe heirloom tomatoes, one kind or

a variety

1 ¼ pounds (600 g) burrata cheese,

at room temperature

Crispy breadcrumbs

¼ cup pine nuts, toasted

Extra virgin olive oil

First prepare the tapenade. Combine olives, capers, lemon zest, lemon juice and thyme in a small bowl. Gradually stir in the olive oil and season to taste with pepper.

To make the salad, cut the tomatoes into thick slices and arrange them on a serving platter. Spoon about ¼ cup of tapenade over the tomatoes. Using both hands, tear the burrata in the center of the platter and lay the pieces, torn side up. Sprinkle with breadcrumbs and pine nuts, drizzle with olive oil and serve.