20 (1/4-inch-thick) ripe heirloom tomato slices (about 5 tomatoes) |
4 cups firmly packed baby arugula |
1/3 english cucumber, halved lengthwise and cut crosswise into thin slices (1/2 cup) |
4 teaspoons thinly sliced shallots |
8 large fresh basil leaves, torn into small pieces |
24 flat-leaf parsley leaves |
2 1/2 cups crostini, sliced and broken into 1-inch pieces |
6 tablespoons white balsamic vinaigrette |
12 ounces fresh burrata or mozzarella cheese, sliced |
20 cherry or grape tomatoes |
2 tablespoons extra-virgin olive oil |
1/4 teaspoon freshly ground pepper |
