This is easily the first item you find in any Italian restaurant around the world. A classic summer appetizer because of it simplicity, delicate flavors and seasonal ingredients, I prepare our version of caprese salad with a rainbow of heirloom tomatoes and burrata cheese, as opposed to fresh mozzarella. The burrata is a little creamier and adds a nice contrast to the tang of the balsamic infused olive oil I like to dress it with. Also great when served between fresh, crispy bread for a traditional caprese sandwich.
Serves: 4-6 / Prep Time: 5 minutes
- 4 large multi colored heirloom tomatoes, washed and dried
- 1 large ball of fresh Burrata cheese
- 1/2 cup freshly picked basil leaves, washed and dried
- Coarsely sea salt and freshly ground black pepper
- Extra virgin olive oil
1Slice the tomatoes into ½ inch thick slices. Generously season
2Arrange the tomato slices on a platter, overlapping slightly. Add the burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season again with salt and pepper.