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Summer, we are waiting for you…not that we want to rush Spring, but we’ll start a little early with this Fresh Burrata and Heirloom Tomato Salad. This bright and fresh take on a classic Caprese is finished with grilled (or toasted) bread, and can be served with olives and paired with Prosecco – great for entertaining (check out our Magnum Prosecco!), a light app or lunch!
What you’ll need:
1 lb. heirloom tomatoes, cut into bite sized cubes and/or wedges, you can also use halved grape or cherry tomatoes (2 c.)
6-8 basil leaves, sliced into ribbons
3/4 cup Balsamic Vinegar
3 tbsp. EVOO
2 garlic cloves, minced
2 burrata (~12 ounces)
Sea salt and fresh ground pepper to taste
- Dress the tomatoes with the balsamic and basil.
- Make the garlic oil: Heat the olive oil over medium-high heat for ~1 minute and add the minced garlic – don’t let it brown, so remove from the heat as soon as the garlic starts to sizzle.
- Drizzle the hot garlic oil over the tomatoes and season with S&P. Arrange the tomato mixture and cut the burrata in half. Arrange on top of the tomatoes and serve with thick slices of grilled or toasted ciabatta.