Heirloom Tomato Salad with Burrata Cheese and Kalamata Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Mizuna (a Japanese salad green) is available spring through summer at specialty foods stores and Asian markets. If you can't find it, use mixed greens instead. Ingredients:
3/4 cup extra-virgin olive oil |
1/2 cup (packed) pitted kalamata olives |
5 tablespoons red wine vinegar |
5 ounces mizuna, ends trimmed, or mixed greens |
3 pounds heirloom tomatoes (preferably assorted colors and shapes), cut into slices and wedges |
1 pound burrata cheese* (4 small balls) or fresh water-packed mozzarella |
1/4 cup thinly sliced fresh basil plus whole leaves for garnish |
Directions:
1. Purée oil, olives, and vinegar in blender.Season dressing to taste with pepper.
2. Scatter mizuna over large platter. Arrange tomatoes over mizuna. Sprinkle tomatoes with salt and pepper; drizzle with some of dressing. Cut burrata into 1-inch pieces or slices (cheese is very soft); scatter over tomatoes. Sprinkle burrata with salt and pepper; drizzle with some of remaining dressing. Scatter sliced basil over salad; tuck basil leaves into salad. Serve salad with remaining dressing.
3. One serving contains the following: 542.22 Calories (kcal) 542.22, 79.5% Calories from Fat, 47.89 (g) Fat, 14.94 (g) Saturated Fat, 62.65 (mg) Nutritional analysis provided by Self
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