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.
