Marinated Tomato Burrata Salad
As delicious as it is beautiful, and easy to throw together, too. Marinating the tomatoes gives this a little extra oomph, and makes it especially elegant for dinner guests or casual summer gatherings.
Ingredients
- 3-4 small heirloom tomatoes quartered or sliced into bite-sized pieces
- 1/4 cup thinly-sliced red onion
- 1 clove garlic minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon honey
- salt and pepper
- 1 burrata ball
- generous handful of fresh basil
- 1 tablespoon toasted pine nuts optional
- baguette toasts or crackers for serving
Instructions
- Add tomatoes, onion, garlic, oil, vinegar, honey, and a pinch each of salt and pepper to a small bowl. Toss to combine. Cover and place in the fridge for at least 15 minutes and up to 3 hours.
- When ready to serve, cut about half of the basil into thin slivers and gently mix into the tomatoes.
- Arrange tomatoes on a platter, leaving most of their rendered juices behind in the bowl. Break open the burrata and place on top, followed by a sprinkling of pine nuts. Drizzle very lightly with additional olive oil, vinegar, salt, and pepper. Garnish with remaining basil leaves, and serve with baguette toasts or crackers, as desired.
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Nutrition Estimate
Calories: 163 kcal, Carbohydrates: 4 g, Protein: 7 g, Fat: 15 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 27 mg, Sodium: 4 mg, Potassium: 160 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 777 IU, Vitamin C: 9 mg, Calcium: 208 mg, Iron: 0.3 mg