Burrata is a moist, fresh ball of mozzarella filled with curds and cream, which slowly ooze out with each forkful.
3 tablespoon prepared basil pesto
1 1/2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
From the Organic Authority Files
Salt and freshly ground pepper
About 4 cups mixed red, yellow, and orange cherry tomatoes
1 burrata cheese
Small fresh basil leaves for garnish
In a bowl, whisk together the pesto and vinegar. Add the oil in a thin stream, whisking constantly until the dressing is well blended. Season with salt and pepper to taste.
Slice the tomatoes in half, add to the bowl, and toss gently. Season with salt and pepper and use a slotted spoon to mound them on a serving platter. Nestle the cheese in the center and drizzle with some pesto dressing from the bowl. Garnish with the basil leaves and serve.
This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.
Want more salad recipes? Try some of our favorites:
Broccoli Bacon Salad
Easy Organic Coleslaw with Dried Cranberries
Organic Heirloom Carrot Salad
Grilled Endive with Blood Orange Vinaigrette
Hale Kale Salad