Recipe courtesy of Salad of the Day (Weldon Owen Inc., 2012), by Georgeanne Brennan
Cherry Tomato Salad with Burrata & Pestoyields 4-6 servings
- In a bowl, whisk together the pesto and vinegar. Add the California Olive Ranch extra virgin olive oil in a thin stream, whisking constantly until the dressing is well blended. Season with salt and pepper to taste.
- Slice the tomatoes in half, add to the bowl, and toss gently. Season with salt and pepper and use a slotted spoon to mound them on a serving platter. Nestle the cheese in the center and drizzle with some pesto dressing from the bowl. Garnish with the basil leaves and serve.