Recipe information
Yield
6 Servings
Ingredients
3
/4 cup extra-virgin olive oil
1
/2 cup (packed) pitted Kalamata olives
5
tablespoons red wine vinegar
5
ounces mizuna, ends trimmed, or mixed greens
3
pounds heirloom tomatoes (preferably assorted colors and shapes), cut into slices and wedges
1
pound burrata cheese (4 small balls) or fresh water-packed mozzarella
1
/4 cup thinly sliced fresh basil plus whole leaves for garnish
Need to make a substitution?
Preparation
Step 1
Purée oil, olives, and vinegar in blender.Season dressing to taste with pepper.
Step 2
Scatter mizuna over large platter. Arrange tomatoes over mizuna. Sprinkle tomatoes with salt and pepper; drizzle with some of dressing. Cut burrata into 1-inch pieces or slices (cheese is very soft); scatter over tomatoes. Sprinkle burrata with salt and pepper; drizzle with some of remaining dressing. Scatter sliced basil over salad; tuck basil leaves into salad. Serve salad with remaining dressing.