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Tomato Burrata Salad


1 cup baby arugula

1 cup baby spinach

3 tbsp. olive oil

2 heirloom tomatoes

1 8-oz. burrata ball

fresh basil leaves for topping

balsamic glaze for topping

kosher salt and freshly ground

black pepper to taste


1. Prepare tomatoes by slicing into quartered wedges.

2. Prepare greens by washing and rinsing.

3. Place the greens on the plate with your

prepped tomatoes.

4. Toss with olive oil, salt and pepper.

5. Drain the water from the burrata ball and place on

the plate.

6. Drizzle a little more olive oil over the top and finish off

with balsamic drizzle and torn basil pieces. Crack some

more black pepper over the top if desired.

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