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Tomato Burrata Salad

  • Author: Meagan


Another non-recipe that I’ve been told to get down so that everyone who’s ever enjoyed a version of this salad remembers to make it!  Super easy, super awesome, the key is to use fresh and fabulous tomatoes.  Make as much as you wish and I guarantee it will all get gobbled up – enjoy!


fresh tomatoes – different colors, shapes and sizes make for a prettier plate

burrata – I tend to use 1 large one, but in the summertime smaller ones are fun for individual servings

balsamic reduction or good balsamic vinegar

good olive oil

kosher or flaky salt and freshly ground pepper

fresh basil


Slice your tomatoes and fill up whatever size platter or plate that you’re using and creatively place the burrata ball(s) where they can be easily cut up and shared.

Drizzle all with balsamic reduction or vinegar and olive oil, sprinkle generously with salt and pepper and then liberally toss on a good bunch of fresh basil.  This is also a pretty amazing summer lunch with a boiled egg added to the mix!



From Meagan's Kitchen

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