|Arugula with toasted bread salad and burrata. (Essdras M. Suarez, Globe Staff)|
Burrata is a firm white cheese with a creamy center, something like mozzarella, but creamier. You can buy it at Formaggio Kitchen (617-354-4750) and South End Formaggio (617-350-6996) or substitute a good locally made mozzarella.
|1/2||long Italian bread, cut into 1 1/2-inch cubes|
|2||medium tomatoes, cored|
|2||tablespoons olive oil|
|1||tablespoon red wine vinegar|
|Salt and pepper, to taste|
|1||teaspoon dried Sicilian oregano, or to taste|
|8||ounces fresh baby arugula, stems trimmed|
|Juice of 1 lemon, or to taste|
|8||ounces burrata or mozzarella|
|Extra dried oregano (for sprinkling)|
2. Meanwhile, bring a saucepan of water to a boil. Drop in the tomatoes and cook for 10 seconds. Lift out, rinse with cold water, and peel off the skins. Halve the tomatoes horizontally and, working over a bowl, squeeze the tomatoes until their seeds pop out. Chop the flesh finely.
3. In a bowl, combine the bread cubes, tomatoes, water, 1 tablespoon of the olive oil, vinegar, salt, pepper, and 1/2 teaspoon of the oregano. Set aside for 15 minutes.
4. In another bowl, toss the arugula with the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon oregano, lemon juice, salt, and pepper.
5. Divide the bread salad among 4 salad plates. Add burrata or mozzarella to the bread salad and sprinkle the cheese with oregano. Add arugula to each plate. Adapted from Il Casale