Burrata is a ball of fresh mozzarella filled with a mixture of fresh mozzarella pieces and cream, which can resemble a fine-curd cottage cheese but is much more flavorful. This recipe boasts a small ingredient list, but it’s big on flavor! Fresh mozzarella makes an excellent substitution.
Yield : 4 servings
Pesto Vinaigrette (makes 1 cup)
- 2 small garlic cloves, chopped
- 2 tablespoons toasted pine nuts or walnuts
- 2 cups lightly packed basil
- ¼ cup shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 3 tablespoons white balsamic or white wine vinegar
- 3 tablespoons water
- ⅓ cup extra virgin olive oil
Heirloom Tomato Salad
- 2 pounds heirloom tomatoes, cored and cut into wedges
- 6 cups mixed baby greens
- 8 ounces fresh burrata or mozzarella cheese, cut into 12 wedges
- Combine vinaigrette ingredients in a food processor; process until smooth.
- Arrange tomatoes over greens on a serving platter or 4 salad plates. Top with burrata and sprinkle with pine nuts. Serve with vinaigrette on the side.
- Store extra vinaigrette in the refrigerator up to 1 week. Serve on salads or steamed veggies.
Recipe by Julia Rutland.