Serve this salad in pretty cocktail glasses or serving dishes for a first course or atop a bed of mesclun or arugula for a larger plate.
Salad:
2 cups heirloom tomatoes, cut into bite-size pieces
1 cup fresh figs, quartered (5-6 figs)
1/2 cup diced burrata cheese (3-4 ounces)
Vinaigrette:
1 teaspoon extra virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh mint
1. In a serving bowl combine tomatoes, figs, and burrata cheese.
2. In a small bowl whisk all vinaigrette ingredients. Pour over the salad and toss gently. For fullest flavor, let salad rest for 30 minutes before serving and do not refrigerate.
Recipe created by Susan Russo of Food Blogga.