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Tomato, Burrata and Arugula Salad
Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- 4 large tomatoes, preferably heirloom
- 4 ounces baby arugula salad
- 3 tablespoons Pompeian Extra Virgin Olive Oil, divided
- 1 tablespoon Pompeian Balsamic Vinegar, divided
- 6 to 8 ounces burrata cheese, cut into 4 pieces, OR fresh mozzarella, cut into slices
- 1 ounce shaved Parmesan cheese
Methods/steps
Mix dry spices and sugar together in small bowl.
Cut tomatoes into slices about 1/2 inch thick; place on a tray and sprinkle with the spice mixture on each side. Let slices rest and absorb the flavor for about 10 to 15 minutes.
Dress arugula salad with 1 1/2 tablespoons olive oil and 1/2 tablespoon vinegar.
To serve: Place dressed salad in the middle of each plate; top with tomato slices, then with pieces of burrata or mozzarella slices. Drizzle each plate with remaining olive oil and vinegar. Top salads with shaved Parmesan.
Additional Tips
click here for Grilled Skirt Steak with Tomato-Infused Marinade shown in picture.
Read Savor the Season for more recipes
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