Tomato Salad With Basil Vinaigrette
Ingredients
The salad
-
2
lb.
mixed heirloom tomatoes, cut into wedges
-
1
cup
packed basil leaves
-
18
oz.
ball burrata or fresh mozzarella, torn into large pieces
-
Kosher salt
-
Freshly ground black pepper
The dressing
-
3
Tbsp.
grapeseed or vegetable oil
-
1
Tbsp.
unseasoned rice vinegar
Instructions
- 1. Place the tomatoes in a fine-mesh sieve over a bowl, season with salt, and let sit for 20 minutes to collect tomato water.
- 2. Cook the basil leaves in boiling salted water for 30 seconds, then drain and press out excess water.
- 3. Blend the basil with oil until smooth, strain through a sieve, and mix with rice vinegar and some tomato water.
- 4. Toss the tomatoes with half of the dressing, then transfer to a serving dish, top with burrata, drizzle with remaining dressing, and garnish with basil and pepper.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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