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Heirloom Tomato & Burrata Salad / Chef Jody Kropf, Red Hills Market
YIELD
PREP TIME
COOK TIME
TOTAL TIME
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 wedges
Durant Basil Fused Olive Oil
Apero Balsamic Vinegar
flake sea salt
fresh cracked pepper (tellicherry are a great choice)
Layer tomatoes, basil, and burrata on a platter, no more than two layers deep of ingredients
Drizzle with olive oil and balsamic vinegar
Sprinkle with sea salt and fresh cracked pepper
Garnish with a stem of fresh basil leaves
PAIR WITH Durant Vineyards Lark Rosé of Pinot Noir
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