Caprese Salad with Fresh Burrata
Ingredients:
- 1 (8 ounce) ball of fresh Burrata cheese
- 12 (2-inch diameter) tomatoes
- Olive oil
- Aged balsamic vinegar
- Sea salt
- Freshly ground black pepper
- 10 fresh basil leaves, chiffonade
Preparation:
Cut the Burrata ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates.
Cut each tomato in half through the stem end and distribute them around the Burrata.
Drizzle the tomatoes and Burrata generously with olive oil and balsamic vinegar and sprinkle with sea salt and freshly ground black pepper.
Scatter the basil on the salads and serve.
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