Burrata Tomato Salad
An updated spin on the classic caprese - but with burrata, a few homemade croutons and a healthy drizzle of basil vinaigrette
Servings: 6 people
Ingredients
- 1 pint heirloom cherry tomatoes halved
- 3-4 heirloom tomatoes, sliced
- 2-3 balls of Burrata cheese
- Maldon salt and freshly cracked black pepper
- 1 recipe Basil Vinaigrette
For the torn croutons
- ¼ loaf ciabatta bread
- olive oil
Instructions
- In a large bowl, arrange the cherry tomatoes, large tomato slices, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with basil vinaigrette
To make the croutons
- Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.
Notes
Make sure and have extra croutons on hand to soak up all the dressing.
Nutrition
Calories: 116kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 104mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg