Heirloom Tomato Salad with Fresh Burrata Cheese and Arugula

Ingredients

• 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

Preparation

1. 1. Arrange tomato slices in a circular pattern on 4 individual salad plates.
2. 2. Combine arugula and next 5 ingredients in a large bowl. Drizzle White Balsamic Vinaigrette over greens, and toss well.
3. 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.