Photo: Fran Gealer; Styling: Char Hatch Langos
Makes 4 servings
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1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
4 cups loosely packed arugula
2 pounds heirloom tomatoes, cut into 1/4-inch-thick slices
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sea salt
1 pound burrata or fresh mozzarella cheese, quartered
1/4 cup fresh basil leaves
Whisk together first 4 ingredients to make vinaigrette.
Arrange arugula on 4 plates. Top with tomatoes; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Top with cheese. Drizzle with vinaigrette, and sprinkle with basil.