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Heirloom Tomato Salad with Fresh Burrata Cheese and Arugula

Yield Makes 4 servings
Italian-style fresh burrata is available at specialty cheese stores and Consider buying the white truffle-honey burrata—simply divine. Prep: 30 minutes.


  • 20 (1/4-inch-thick) ripe heirloom tomato slices (about 5 tomatoes)
  • 4 cups firmly packed baby arugula
  • 1/3 English cucumber, halved lengthwise and cut crosswise into thin slices (1/2 cup)
  • 4 teaspoons thinly sliced shallots
  • 8 large fresh basil leaves, torn into small pieces
  • 24 flat-leaf parsley leaves
  • 2 1/2 cups crostini, sliced and broken into 1-inch pieces*
  • 6 tablespoons White Balsamic Vinaigrette
  • 12 ounces fresh burrata or mozzarella cheese, sliced
  • 20 cherry or grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Arrange tomato slices in a circular pattern on 4 individual salad plates.

  2. Combine arugula and next 5 ingredients in a large bowl. Drizzle White Balsamic Vinaigrette over greens, and toss well.

  3. Top tomato slices evenly with greens mixture; arrange burrata cheese slices on top of greens. Add cherry tomatoes. Drizzle about 1 1/2 teaspoons olive oil over each salad, and sprinkle with pepper.

  4. *You may substitute large restaurant-style croutons, if desired.

Small Bites, Big Nights (Clarkson Potter, 2007); Table 8, South Beach and New York