Stone Fruit, Tomato & Burrata Salad
Ingredients
For the Vinaigrette
½ cup ENZO Organic Extra Virgin Olive Oil - Delicate
3 Tbsp. ENZO Organic Red Wine Vinegar
2 tsp. ENZO’S TABLE Orange Blossom Honey
Salt and pepper, to taste
For the Salad
2 Heirloom tomatoes
1 cup cherry tomatoes
2 white peaches
2 nectarines
8 oz. Burrata
Fresh basil leaves
Jacobsen Flaky Sea Salt, to finish
Directions
Step 1
In a small bowl or jar, whisk together olive oil, red wine vinegar, honey, a pinch of salt, and several cracks of black pepper until well combined.
Step 2
Slice heirloom tomatoes into wedges or thick slices. Halve cherry tomatoes. Cut peaches and nectarines into wedges.
Step 3
Add tomatoes, peaches, and nectarines to a large mixing bowl. Pour vinaigrette over the top and gently toss until everything is evenly coated.
Step 4
Transfer dressed fruit and tomatoes to a large serving platter. Place burrata on top of the salad and gently tear it open.
Step 5
Scatter fresh basil leaves over the salad and finish with a drizzle of olive oil, flaky salt and freshly cracked black pepper. Serve immediately with crusty bread, if desired.
