Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated!
12 oz burrata
4 tsp salt
2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil
2 cups large diced Italian bread
1 tsp pepper
4 each heirloom tomatoes, cored and cut in 1/6
½ each small cantaloupe melon, quartered and sliced
2 Tbsp Round Pond Estate Basil Infused Olive Oil
1 Tbsp Round Pond Estate Cabernet-Merlot Red Wine Vinegar
8 each basil leaves
Place the burrata, 1 teaspoon salt, and 1 teaspoon of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.
Preheat your oven to 375*F. Place bread, 2 Tablespoons of Italian Varietal Olive Oil, 1 teaspoon salt, and ½ teaspoon pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.
Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 teaspoon salt, and ½ teaspoon pepper together in a bowl. Spread the whipped burrata evenly onto 4 plates. Divide tomatoes, melon, croutons, and basil leaves into 4 equal portions, then place each portion on top of burrata with them. Drizzle a little juice left from the tomatoes over the top of each plate.