Heirloom tomato salad with burrata, pesto and pine nuts

By Jennifer segal
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  • 2 pounds [910 grams] tomatoes (preferably heirloom) in different colours and shapes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Two 8- to 10-oz [230- to 280-grams] balls fresh burrata
  • 1/2 cup [120 grams] Basil Pesto or store-bought pesto
  • 1/4 cup [35 grams] pine nuts, toasted


  1. Depending on the size of your tomatoes, cut some in half, some into quarters, and others into uneven chunks. Arrange on a platter and sprinkle with the salt and pepper.
  2. Cut or tear the burrata balls into chunks and arrange over the tomatoes.
  3. Dollop the pesto over the top and sprinkle with the pine nuts. Serve immediately.
  4. PRO TIP: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stir­ring frequently, until golden in spots, about three minutes.

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