Ingredients
Scale
- 2 balls (8 ounces each) burrata cheese
- 4–5 large heirloom tomatoes, cut into thick slices
- 1 teaspoon fine salt, divided
- 1/2 teaspoon black pepper
- fresh basil leaves, for garnish
- 1-2 tablespoons good olive oil, for finishing
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 cups fresh basil leaves
- 1/3 cup grated parmesan cheese
- 1/4 cup pine nuts or walnuts
- 1 garlic clove
- 1/3 cup olive oil, plus more as needed
- 1/4 teaspoon salt
Instructions
- Make the balsamic glaze: Combine balsamic vinegar and honey in a saucepan over medium-high heat. Bring to a gentle boil and simmer for about 10 minutes until thickened. Remove from heat and cool.
- Make the pesto: In a food processor, combine basil, Parmesan, pine nuts, garlic, olive oil, and salt. Blend until finely chopped, adding more olive oil if necessary.
- Season the tomatoes: Place tomato slices on a serving platter, sprinkle with flaky sea salt, and let sit for 5 minutes to enhance flavor.
- Add the burrata: Tear burrata into large pieces and arrange over the tomatoes.
- Finish the salad: Spoon pesto over tomatoes and burrata, drizzle with balsamic glaze and olive oil, and sprinkle with black pepper and fresh basil. Serve immediately.
Notes
For a more intense flavor, use a high-quality balsamic vinegar.
Let the tomatoes sit sprinkled with salt to enhance their natural sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.