Ingredients
- 4 ounces (1/4 loaf) ciabatta bread torn into bite-sized pieces
- 3 medium heirloom tomatoes sliced about 1/4-inch thick
- 1 pint heirloom cherry tomatoes halved
- 8 ounces (2 balls) burrata cheese at room temperature
- 3 tablespoons extra-virgin olive oil plus more for ciabatta
- 2 1/2 tablespoons balsamic vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 20 fresh basil leaves torn
Instructions
- Preheat your oven to 425°F. Drizzle some olive oil over the torn ciabatta pieces, spread them on a baking sheet, and toast for about 10 minutes until they are golden and crisp.
- Arrange the heirloom tomatoes and cherry tomatoes on a serving plate. Gently tear the burrata cheese into pieces and place on top.
- In a small bowl, whisk together 3 tablespoons of olive oil, the balsamic vinegar, a pinch of salt, and a dash of pepper. Drizzle the dressing over the tomatoes and burrata, and then scatter the torn basil leaves on top.
- Serve the toasted bread on the side or atop the salad.
