Plum, Barrata, and Tomato Salad - YMCA of Central Florida

Ingredients

• 1 tablespoon champagne vinegar
• 1 teaspoon white balsamic vinegar
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1½ pounds heirloom tomatoes, various colors, cut into wedges
• 3 ripe plums, cut into wedges
• 8 ounces Burrata cheese
• ¼ cup fresh basil leaves, thinly sliced
• 10 fresh mint leaves, thinly sliced
• Sea salt flakes, for garnishing