Recipe Categories Heirloom Tomato & Burrata Salad / Chef Jody Kropf, Red Hills Market DIFFICULTY Beginner YIELD 5 mixed heirloom tomatoes, cut into wedges (room temperature)10 leaves of hand torn fresh basil (plus a stem of leaves for garnish)3 fresh burrata balls (good quality, in liquid), cut into 6 wedgesDurant Basil Fused Olive OilApero Balsamic Vinegarflake sea saltfresh cracked pepper (tellicherry are a great choice) Layer tomatoes, basil, and burrata on a platter, no more than two layers deep of ingredientsDrizzle with olive oil and balsamic vinegarSprinkle with sea salt and fresh cracked pepperGarnish with a stem of fresh basil leavesPAIR WITH Durant Vineyards Lark Rosé of Pinot Noir Share Share Link Close share Copy link Back to Recipes
