Heirloom and Tomato Burrata Salad

Tomato Burrata Salad

  • 5 lbs ripe heirloom tomatoes, cored and cubed
  • 1/4 cup balsamic vinegar
  • 1 cup torn basil leaves
  • 1/4 cup olive oil
  • 4 balls burrata (about 4 oz each), halved
  • course salt and freshly ground pepper
  1. Coat tomatoes with balsamic vinegar in a large bowl. 
  2. Add basil and olive oil and toss again.
  3. Season with salt and pepper.
  4. Divide burrata over salad and drizzle a little more vinegar and olive oil.
  5. Garnish with basil sprigs.