Local Tomato and Burrata or Buffalo Mozarella Salad
5 lbs local tomatoes, sliced
¼ Cup good quality balsamic vinegar
1 Cup torn basil leaves
¼ Cup good quality extra virgin olive oil
4 balls Italian Buffalo Mozzarella or Burrata cut in half
fresh ground salt and pepper
Gently toss the tomatoes with 2 tbsp. vinegar to coat. Add basil to food processor slowly add ½ extra virgin olive oil and 1 clove of garlic. Process until smooth.
Divide the tomato mixture on plates Top each with 1 burrata or buffalo Mozzarella half. Drizzle with the remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Garnish the plates with the basil sprigs. Drizzle the basil pesto remaining 2 tbsp. vinegar over the salads. Serve immediately.