This Tomato Burrata Salad is a slight riff on caprese, and incredibly delicious in the summertime.
Ingredients
4mediumheirloom tomatoes(about 1 lb)
25leavesfresh basil(approximately)
4.4ounceburrata cheese ball(you may actually want 2 balls)*
flaky sea saltto taste (about 1/4 to 1/2 tsp)
freshly ground black pepper(about 1/8 tsp)
1/4cupextra virgin olive oil
2tbspaged balsamic vinegar
Instructions
Slice the tomatoes about 1/4" thick and arrange on a serving platter.
Evenly sprinkle the fresh basil leaves over the tomatoes.
Slice the burrata into bite-sized pieces using a serrated knife. I usually cut a 4.4-ounce ball into 8 pieces. Lay on top of the tomatoes.
Sprinkle the salt and pepper evenly over the top of the tomatoes and burrata, then drizzle on the extra virgin olive oil and aged balsamic vinegar.
Serve immediately, and enjoy!
Notes
*Sometimes I include two 4.4-ounce burrata cheese balls on my platter if I know I've got some major cheese lovers at my table. It's good to have backup. You can always add more!Storing leftovers: Keep in the fridge for up to 2 days.Freezing: Not recommended.