Name: Plum Caprese Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon champagne vinegar; 1 teaspoon white balsamic vinegar; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 1 1/2 pounds heirloom tomatoes, various colors, cut into wedges; 3 ripe plums, cut into wedges; 8 ounces burrata cheese; 1/4 cup fresh basil leaves, thinly sliced; 10 fresh mint leaves, thinly sliced; Sea salt flakes, for garnishing

Directions

Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the olive oil into the vinegar mixture, whisking; set aside.
Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve.

Recipe courtesy of Tiffani Thiessen

On Tonight

Plum Caprese Salad

Categories: