Tomato and Burrata Salad | JUSTIN Winery

Ingredients

• 5 large heirloom tomatoes (core removed, cut into wedges)
• 1.5 cups cherry tomatoes (cut in half or quarters based on size)
• 6–8 oz. burrata
• 1 cup arugula
• 1/3 cup fresh basil chiffonade, thinly sliced
• 1–2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• Fleur de sel or sea salt to taste
• Freshly cracked pepper to taste