Califonia Bountiful
Side Dish

Heirloom tomato salad II

Executive Chef Chad Minton
Ojai Valley Inn & Spa, Ojai

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3 to 4 ripe heirloom tomatoes
Salt and pepper, to taste (see note)
1/4 cup fresh micro-basil or torn fresh basil leaves
1 cup olive oil
1 tbsp. balsamic vinegar
4 (2.5-oz.) rounds burrata cheese


Cut tomatoes into even slices and place in a large bowl. Sprinkle with salt and pepper. Add basil, olive oil and vinegar and mix well. Cut cheese into even slices. Place 1 slice of cheese in the center of each of 2 plates. Place a slice of tomato on top and continue alternating between cheese and tomato. Drizzle with any remaining dressing left in the bowl and garnish with any additional basil.

Note: Use coarse kosher salt for best results.

Serves 2

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