Heirloom Tomato, Zucchini and Plum Salad with Burrata recipe for managing PCOS and pregnancy on Fert
Recipe by Judy Kim Dig into a hefty dose of fresh summer produce.
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Cooking tools:
- Cast iron skillet
- Pepper mill
- Mason jar
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
Ingredients
- 2 medium zucchini, cut in half lengthwise
- 2 large heirloom tomatoes, sliced 1/2" thick
- kosher salt
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- extra-virgin olive oil
- Freshly ground black pepper
- sea salt, such as Maldon
- 1 head green leaf lettuce, washed and torn into pieces
- 3 plums, pitted and thinly sliced
- 16 oz. burrata, at room temperature
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