Heirloom Tomato Salad

Heirloom tomato salad made with a variety of tomatoes, burrata cheese, fresh figs, basil, arugula and a white balsamic vinaigrette.

Course Salad

Cuisine American

Keyword heirloom tomato salad, tomato salad

Prep Time 20

Servings servings

Calories 526kcal

Author Victor

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.