Description
A elevated tomato salad with mixed heirloom tomatoes, creamy burrata, fresh herbs, and a tangy vinaigrette that surpasses traditional caprese.
Ingredients
Scale
- 2 pounds mixed heirloom tomatoes, cut into wedges
- 1 pint cherry tomatoes, halved
- 8 oz fresh burrata cheese, torn into chunks
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons fresh oregano leaves
- 1 tablespoon fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup toasted pine nuts
- Flaky sea salt for finishing
Instructions
- 1. Cut tomatoes into wedges and halves. Place in bowl and sprinkle with half the salt. Let sit 15 minutes.
- 2. Make vinaigrette by whisking garlic, mustard, and vinegars. Slowly add olive oil while whisking. Season with remaining salt and pepper.
- 3. Add sliced onion to tomatoes.
- 4. Pour vinaigrette over tomato mixture and toss gently.
- 5. Add torn basil, oregano, and thyme.
- 6. Fold in torn burrata cheese carefully.
- 7. Top with pine nuts and flaky salt before serving.
Notes
Best served at room temperature within 30 minutes of assembly. Store leftovers refrigerated up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 8g
- Sodium: 385mg
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g