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Heirloom Tomatoes with Burrata

Photo: Fran Gealer; Styling: Char Hatch Langos
Yield Makes 4 servings


  • 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

How to Make It

  1. Whisk together first 4 ingredients to make vinaigrette.

  2. 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.

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