Heirloom Tomato Salad with Arugula, Burrata, and Eggplant Croutons
For this salad, chef Alex Seidel of Denver restaurants Fruition and Mercantile Dining & Provision uses a mix of tomato varieties--whichever are ripest at the moment in his greenhouse. The eggplant "croutons" are small cubes, breaded in seasoned panko and briskly fried. His Fruition Farms Dairy & Creamery also produces the burrata cheese, which is fresh mozzarella filled with ricotta and cream.
This Story Originally Appeared On sunset.com