Try this savory summer salad with a combination of fresh tomatoes, melon, and creamy burrata.

Tomato Salad

Heirloom Tomatoes & Summer Melon Panzanella, and BURRATA CHEESE

3 Heirloom tomatoes cut into bite-sized wedges or pieces 1 Baguette or other grill-able Bread
1 Cantaloupe, Honeydew, or Watermelon 1 Clove Garlic-cut in half
5 oz.-Organic Baby Arugula Balsamic Vinegar
2 oz.-Fresh Basil-chopped Olive Oil
1 oz.-Pine Nuts-lightly toasted Salt and Pepper
4 oz.-Burrata Cheese



Lay cut Tomatoes and Melon in a non-reactive dish or cookie sheet. Drizzle with 2Tbsp. Balsamic Vinegar and 3Tbsp. Olive Oil. Let Marinate in refrigerator for about an hour.

Slice the baguette on a bias into thick slices. Drizzle both sides of the slices with olive oil, sprinkle with salt and cracked pepper, and either grill the bread to toast or lay on a sheet tray and place into a 375F oven until the bread is nicely toasted. As soon as it comes off the grill or out of the oven, rub the cut side of the garlic clove on the toast.

Arrange on a platter by dressing the Arugula lightly with Balsamic and Olive Oil. Place the marinated tomatoes and melon pieces on top of the Arugula. Make a nest for the Burrata Cheese, then plate the cheese. Sprinkle the salad with pine nuts and fresh chopped basil. Either serve the toast on the side or place it on the salad as well. Drizzle with some more balsamic and olive oil and sprinkle with salt and fresh cracked pepper.

It is always impressive to puncture the Burrata Cheese just enough for the guests to see it oozing.