Caprese Salad with Burrata~


Two garden or heirloom tomatoes, sliced

1 8-ounce ball of Burrata* cheese, drained and carefully sliced

Sea salt

Freshly ground black pepper

Fresh basil leaves, chiffonade if large

Fresh oregano leaves, optional

Homemade balsamic vinaigrette or extra virgin olive oil and balsamic vinegar


Alternate slices of tomatoes and cheese. Season with sea salt and pepper. Sprinkle with small basil leaves or chiffonade of basil. Sprinkle with a few small oregano leaves if desired. Drizzle with vinaigrette or olive oil and vinegar.


Serves 2.


*If Burrata is unavailable, use fresh mozzarella.

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