Recipe: Tomato and pomegranate salad with burrata | Style at Home

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• Pinch each: brown sugar, sea salt and freshly ground black pepper
• 1 shallot, thinly sliced
• 2 tbsp unsalted butter
• 1 clove garlic, smashed
• 3 slices ciabatta bread, cubed
• 2 pints heirloom medley cherry tomatoes
• 2 mini cucumbers, chopped
• 1/2 cup pomegranate seeds
• 12 Bella di Cerignola olives, pitted and chopped
• 250 g burrata cheese
• 1/2 cup small fresh basil leaves