Chef Jamie created the this gorgeous Heirloom Tomato and Burrata salad to highlight all the ripe abundance of fruit from our winery garden. Sweet, savory, and refreshing, this salad is as easy to make as it is delicious!
12 oz burrata
4 tsp salt
2 Tbsp, plus 1 tsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
2 cups large diced Italian bread
1 tsp pepper
4 each heirloom tomatoes, cored and cut in 1/6
1/2 each small cantaloupe melon, quartered and sliced
2 Tbsp Round Pond Estate Basil Infused Olive Oil
1 Tbsp Round Pond Estate Cabernet-Merlot Red Wine Vinegar
8 each basil leaves
Place the burrata, 1 tsp salt, and 1 tsp of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.
Preheat your oven to 375F. Place bread, 2 Tbsp of Italian Varietal Olive Oil, 1 tsp salt, and 1/2 tsp pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.
Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 tsp salt, and 1/2 tsp pepper together in a bowl. Spread the whipped burrata evenly onto 4 plates. Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata. Drizzle a little juice left from the tomatoes over the top and enjoy!