Tomato, Burrata And Arugula Salad - Pompeian

Ingredients

• 1 oz. shaved Parmesan cheese
• 1 Tablespoon Pompeian Balsamic Vinegar, divided
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 3 Tablespoons Pompeian Robust Extra Virgin Olive Oil, divided
• 4 large tomatoes, preferably heirloom
• 4 oz. baby arugula salad
• 6 to 8 oz. burrata cheese, cut into 4 pieces, or fresh mozzarella, cut into slices