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Heirloom tomato salad with burrata, pesto and pine nuts
Ingredients
- 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
Directions
- 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.
- Cut or tear the burrata balls into chunks and arrange over the tomatoes.
- Dollop the pesto over the top and sprinkle with the pine nuts. Serve immediately.
- 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.
