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.
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
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