Cherry Tomato Salad with Burrata & Pesto

Recipe courtesy of Salad of the Day (Weldon Owen Inc., 2012), by Georgeanne Brennan



  • 3 Tbsp. prepared basil pesto
  • 11⁄2 Tbsp. red wine vinegar
  • 1⁄4 cup California Olive Ranch extra virgin olive oil
  • Salt and freshly ground pepper
  • About 4 cups mixed red, yellow, and orange cherry tomatoes
  • 1 burrata cheese
  • Small fresh basil leaves for garnish


  1. 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.
  2. 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.


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