Burnt-Honey, Fennel and Burrata Tomato Salad

Honey and tomatoes may sound like an unusual pairing, but a little sweetness makes ripe tomatoes taste even more intensely like themselves. When the honey is gently toasted, it develops deeper caramel flavors that balance the tomatoes’ acidity without making the salad taste sugary.

Fennel seeds add a warm, lightly licorice-like aroma that brings out the tomatoes’ fruity side. Red wine vinegar keeps the dressing bright, while creamy burrata, peppery arugula, sharp shallots and pistachios give the salad contrast in every bite.

Serve immediately with bread to soak up the tomato juices, burrata, and dressing.

Burnt-Honey Fennel Dressing

Add the honey and crushed fennel seeds to a small pan over low heat.

Warm for 20 to 40 seconds, stirring gently, until the honey becomes slightly darker and smells toasted. Do not let it become deeply brown or thick.

Remove the pan from the heat.

Slowly whisk in the red wine vinegar. It may bubble.

Whisk in the olive oil and a pinch of salt.

If the honey begins to harden, whisk in warm water, 1 teaspoon at a time, until the dressing becomes smooth and pourable.

Make it

Place the sliced shallot in a bowl of ice water for 10 to 15 minutes. Drain and pat dry. This removes some of its sharpness while keeping it crisp.

Lightly crush the fennel seeds and pistachios.

Chop the tomatoes and season them with a small pinch of salt.

Arrange the arugula and tomatoes on a plate. Add the drained shallots and place the burrata in the center.

Drizzle the burnt-honey fennel dressing over the tomatoes, arugula, and burrata.

Finish with crushed pistachios, black pepper, and a small pinch of salt directly over the burrata.