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.

Serves 8ppl