Heirloom Caprese Salad with Burrata

1. 1

   Drain the burrata of any liquid, place on a plate and set aside.

2. 2

   Do not refrigerate.

3. 3

   Slice each tomato into 6-8 chunks and toss in a medium bowl with the olive oil and basil until well-coated.

4. 4

   Spoon tomatoes around the burrata and sprinkle with sea salt.

5. 5

   Add an extra drizzle of olive oil if desired, then slice open burrata with a sharp knife and serve immediately with crusty bread (make sure to serve with a slightly less sharp knife for spreading).

* Per serving · 4 servings · Values may vary.

No additional tips available.