Recipe courtesy of Tiffani Thiessen
Episode: Bubbly Brunch
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 tablespoon champagne vinegar
  • 1 teaspoon white balsamic vinegar 
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons olive oil 
  • 1 1/2 pounds heirloom tomatoes, various colors, cut into wedges 
  • 3 ripe plums, cut into wedges 
  • 8 ounces burrata cheese 
  • 1/4 cup fresh basil leaves, thinly sliced 
  • 10 fresh mint leaves, thinly sliced 
  • Sea salt flakes, for garnishing 

Directions

Watch how to make this recipe.

Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the olive oil into the vinegar mixture, whisking; set aside.

Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve.

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