Heirloom Tomato Salad
Servings: 4 servings
Calories: 526kcal
Heirloom tomato salad made with a variety of tomatoes, burrata cheese, fresh figs, basil, arugula and a white balsamic vinaigrette.
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Ingredients
- 2 lbs heirloom tomatoes mixed
- 1/2 lb burrata cheese
- 2 shallots
- 4 fresh figs
- 16 basil leaves
- 24 arugula leaves
- 4 Tbsp toasted sunflower seeds
- 1 pinch sugar
- 1 tsp ground black pepper
White Balsamic Vinegarette
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Wash the tomatoes and remove their stems. Cut the tomatoes into large, meaty pieces. Smaller tomatoes can be cut in halves or quarters. Place in a large bowl, sprinkle a pinch of sugar on top, gently toss and set aside.
- Thinly slice the shallots and sprinkle over the tomatoes. Add the arugula and the basil leaves.
- Remove stems from the figs and cut them in halves. Sprinkle over the tomatoes.
- Prepare the white balsamic vinaigrette by combining all of the vinaigrette ingredients in a bowl and whisking. You may also place the ingredients in a plastic container, cover it with a tight lid and shake vigorously.
- Pour three quarters of the vinaigrette over the tomatoes. Gently toss the tomatoes with the sliced shallots, figs, arugula, basil and vinaigrette.
- Arrange the tomatoes and the rest of the ingredients on four serving plates similar to the pictures above.
- Cut the burrata cheese ball into four pieces. Nestle one piece of cheese on top of each of the tomato salads.
- Drizzle the remaining vinaigrette over the plated salads.
- Sprinkle a tablespoon of toasted sunflower seeds over each salad.
- Top with a turn or two of black pepper and serve.
Nutrition
Calories: 526kcal | Carbohydrates: 21g | Protein: 15g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 40mg | Sodium: 312mg | Potassium: 777mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2700IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 2mg