Tomato, Burrata And Arugula Salad

Name: Tomato, Burrata And Arugula Salad
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

pompeian.com

View full recipe on pompeian.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pompeian.com.

Share this recipe:

Cooking tools:

Kitchen scale
Peeler
Chef's knife
Cutting board
Measuring spoon
Mixing bowl
Whisk
Serving platter

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