Heirloom Tomato Salad with Fresh Burrata Cheese and Arugula

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


Makes 4 servings

Recipe from

Coastal Living


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*
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


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.

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

Govind Armstrong,

Table 8, South Beach and New York,

Small Bites, Big Nights (Clarkson Potter, 2007),

Coastal Living

September 2009
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