Tomato Burrata Salad with Basil Vinaigrette
A fresh, vibrant summer salad with tomatoes, burrata, and basil vinaigrette
Servings 6 servings
Ingredients
For the salad:
- 1 baguette, sliced and toasted
- ¼ cup toasted pine nuts
- 2 pints cherry tomatoes (red, yellow or a combo of the two
- 1 8 ounce ball of fresh burrata cheese
- basil leaves for garnish (optional)
For the Dressing:
- 3 tablespoons good quality extra virgin olive oil
- 3 tablespoons pesto, homemade or store bought (see my recipe link above in blog post)
- 1 ½ tablespoons good quality white balsamic (or champagne vinegar)
Instructions
- Preheat oven to 400 degrees, slice baguette and place on a cooking sheet. Set aside. While oven heats, toast pine nuts in a small pan. Place pan on medium heat, add pine nuts and use a spatula to move pine nuts around. Toast until golden, remove from heat. Place baguette in oven and cook for 4-5 minutes, until toasted.
- While bread toasts, slice cherry tomatoes in half and place in a bowl. Set aside.
Make Dressing:
- Whisk all ingredients together. Drizzle dressing over tomatoes, reserving some dressing for cheese. Place burrata on top of tomatoes, drizzle with dressing. Garnish the salad with basil leaves and pine nuts. Plate bread and serve.
Notes
Want to create a party platter? Triple the recipe and serve on a platter, this is the appetizer everyone will gather around.