Burrata & Heirloom Tomato Salad Recipe
aged balsamic reduction, sourdough croutons, red onion, red wine vinaigrette, toasted pine nuts, basil pesto, cracked pepper, sea salt, extra virgin olive oil
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Make the Croutons
Preheat the oven to 375°F (190°C). Toss the cubed sourdough bread with 1 tablespoon of olive oil, sea salt, and cracked pepper. Spread on a baking sheet and bake for 10-15 minutes, or until golden brown.
- 2
Prepare the Salad
Slice the heirloom tomatoes and red onion. Arrange them on a serving platter.
- 3
- 4
Dress the Salad
Drizzle with remaining olive oil, aged balsamic reduction, and red wine vinegar. Add fresh basil leaves, and season with sea salt and cracked pepper to taste.
