I can almost remember the first time I tried a Caprese Salad. It was in Italy, of course, and I believe it was like one of the first trips to Italy in high school. I fell in love immediately.
This time of year, this type of salad is on my mind a lot. With fresh tomatoes becoming available, it's a go to salad for me.
This one I switched up a little. I'm not a fan of arugula so I used spinach instead. Really good swap in my opinion.
Caprese Salad with Heirloom Tomatoes & BurrataPhoto from EatingWell
Recipe from EatingWell.com
Serves 6
2 T extra-virgin olive oil
1 T balsamic vinegar
¼ tsp salt
¼ tsp ground pepper
2 c baby arugula
4 c sliced heirloom tomatoes
4 ounces burrata, sliced
½ c basil chiffonade (see Tip)
¼ tsp flaky sea salt
Whisk oil, vinegar, salt and pepper in a small bowl. Toss arugula with 1 tablespoon of the vinaigrette in a small bowl.
Place the dressed arugula on a platter. Decoratively arrange sliced tomatoes and burrata over the arugula. Sprinkle with basil and flaky salt.
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