Tomato Burrata Caprese Salad

A classic recipe if there ever was one. With a few, simple ingredients, you can jazz up any meal or side dish for friends and family with these fresh, summer ingredients.

---

Ingredients

heirloom tomatoes (different colors): 2 lb

burrata cheese: 1 lb

young basil leaves (for garnish): 1/4 c

For the Basil Pesto

young basil leaves: 1 c

extra virgin olive oil: 4 tbsp

pine nuts: 3 tbsp

lemon juice: 1/2

parmigiano reggianno cheese: 3 tbsp

large garlic: 1 clove, grated

sea salt (to taste)

Instructions

1. Add the basil leaves, olive oil, pine nuts and lemon juice to the bowl of a food processor and make the pesto. Process until smooth to your liking.

2. Transfer the pesto to a bowl and stir in the grated garlic and the parmigiano reggianno cheese. Season to taste with sea salt and add more lemon juice or olive oil to your desired consistency.

3. Spread a layer of the pesto on top of a serving platter.

4. Place the burrata cheese on top, carefully tearing the pouch with your hands.

5. Slice the tomatoes into wedges and place them on top of the pesto and around the burrata cheese.

6. Drizzle the burrata salad with more pesto, sprinkle with the fresh basil leaves and finish with a pinch of coarse sea salt.

7. Serve with garlic bruschetta.

---

Recipe was originally posted on Ciao Florentina

Read the full article here.