Heirloom Tomato and Burrata Caprese Salad
- 5 heirloom tomatoes
- 3 ounces extra virgin olive oil
- 3 ounces balsamic vinegar, aged 25 years
- 8-ounce ball Burrata cheese, sliced
- ½ ounce fresh basil leaves, torn
- 1 teaspoon course-ground sea salt
Slice tomatoes in quarter-inch slices. Dress with olive oil and balsamic vinegar. Place tomatoes and Burrata on a serving platter. Garnish with basil and sea salt. Serves 4.
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