This dish looks beautiful, tastes delicious, and can be prepared entirely on one platter. Simply mix the dressing directly on the serving dish before adding the tomatoes, and you’re good to go!
The best part is that the tomatoes can marinate in the dressing for a few hours without becoming soggy. In fact, they’ll become even more flavorful. Feel free to prepare the salad in advance, refrigerate it, and pull it out shortly before your guests arrive.
Ingredients
2 large heirloom tomatoes, thinly sliced
1 bunch fresh basil, cut into a chiffonade
1/4 cup olive oil (I used Graza)
3 tablespoons balsamic glaze
1 teaspoon Dijon mustard
Zest of 1 lemon, plus the juice of 1/2 lemon
1 garlic clove, finely minced
Dried oregano, cracked black pepper, and flaky sea salt, to taste
1 handful arugula
1 ball burrata
Directions
On a large serving plate or platter, add the olive oil and balsamic glaze to the center. Mix together directly on the platter.
Add the lemon zest, lemon juice, garlic, Dijon mustard, dried oregano, and cracked black pepper. Mix again until combined.
Stir in three-quarters of the chiffonade basil.
Gently arrange the tomato slices over the dressing. Using a pair of small tongs, carefully flip the slices so they are coated on both sides.
Place the arugula over the tomatoes, creating a small bed for the burrata.
Place the burrata in the center of the platter.
Drizzle with additional olive oil and balsamic glaze. Finish with the remaining basil, dried oregano, cracked black pepper, and flaky sea salt.
