Caprese-Style Salad

Ingredients

• 2 large heirloom tomatoes, thinly sliced

• 1 bunch fresh basil, cut into a chiffonade

• 1/4 cup olive oil (I used Graza)

• 3 tablespoons balsamic glaze

• 1 teaspoon Dijon mustard

• Zest of 1 lemon, plus the juice of 1/2 lemon

• 1 garlic clove, finely minced

• Dried oregano, cracked black pepper, and flaky sea salt, to taste

• 1 handful arugula

• 1 ball burrata

Directions

1. On a large serving plate or platter, add the olive oil and balsamic glaze to the center. Mix together directly on the platter.

2. Add the lemon zest, lemon juice, garlic, Dijon mustard, dried oregano, and cracked black pepper. Mix again until combined.

3. Stir in three-quarters of the chiffonade basil.

4. Gently arrange the tomato slices over the dressing. Using a pair of small tongs, carefully flip the slices so they are coated on both sides.

5. Place the arugula over the tomatoes, creating a small bed for the burrata.

6. Place the burrata in the center of the platter.

7. Drizzle with additional olive oil and balsamic glaze. Finish with the remaining basil, dried oregano, cracked black pepper, and flaky sea salt.