Recipe of the Week: Burrata Tomato Caprese Salad with Basil Vinaigrette
If you are looking for a great salad for lunch or a light dinner, this is it. Juicy ripe tomatoes, fragrant basil and creamy burrata mozzarella are the stars of this scrumptious dish. I often enjoy this salad on the island of Capri during one of my Italian gastronomic tours at a fabulous restaurant, Villa Margherita, with fabulous views of the Mediterranean. Serves eight. (Chef tip: For the freshest flavor, only toss your prepared vinaigrette with the salad at the last minute before serving it.)
4 ripe salad tomatoes cut into wedges
4 burrata cheese, cut into wedges
Fresh basil, as desired for garnish
DRESSING:
1/4 cup white balsamic vinegar
1 tablespoon fresh basil, chopped
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Prepare dressing by combining vinegar, basil, garlic, honey, dijon, salt and pepper in the bowl of a food processor. With the machine running, slowly incorporate the oil. Taste and adjust seasonings, as desired.
Arrange tomatoes in a decorative pattern on a serving plate, drizzle with dressing, and top with burrata cheese and basil. Serve at once.