Heirloom Caprese Salad with Burrata and Casa de Alba Extra Virgin Olive Oil

Caprese Salad

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Ingredients 

  • 1 large ball (about 8 ounces) fresh burrata
  • 2 to 3 medium heirloom tomatoes, of different colors
  • 2 tablespoons Casa de Alba Extra Virgin Olive Oil
  • 6 to 8 leaves fresh basil, chiffonaded
  • coarse sea salt
  • crusty Italian bread, for serving

Preparation

  1. Drain the burrata of any liquid, place on a plate and set aside. Do not refrigerate.
  2. Slice each tomato into 6-8 chunks and toss in a medium bowl with the olive oil and basil until well-coated.
  3. Spoon tomatoes around the burrata and sprinkle with sea salt.
  4. Add an extra drizzle of olive oil if desired, then slice open burrata with a sharp knife and serve immediately with crusty bread (make sure to serve with a slightly less sharp knife for spreading).

This recipe inspired by Food Republic.

 

 


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