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Heirloom Tomato and Arugula Salad with Pesto Vinaigrette

Heirloom Tomato Salad with Arugula, Fresh Burrata Cheese

Burrata is a ball of fresh mozzarella filled with a mixture of fresh mozzarella pieces and cream which can resemble a fine curd cottage cheese but much more flavorful. Fresh mozzarella makes an excellent substitution.

Serves 4

2 pounds heirloom tomatoes, cored and cut into wedges

6 cups mixed baby greens

8 ounces fresh burrata or mozzarella cheese, cut into 12 wedges

Pesto Vinaigrette

Arrange tomatoes over greens on a serving platter or 4 salad plates. Top with burrata and sprinkle with pine nuts. Serve with vinaigrette on the side.

Pesto Vinaigrette

Store extra in the refrigerator up to 1 week. Serve on salads or steamed veggies.

Makes 1 cup

2 small garlic cloves, chopped

2 tablespoons toasted pine nuts or walnuts

2 cups lightly packed basil

1/4 cup shredded Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

3 tablespoons white balsamic or white wine vinegar

3 tablespoons water

1/3 cup extra virgin olive oil

Combine ingredients in a food processor; process until smooth.

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