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Grilled Corn and Heirloom Tomato Salad with Burrata & Basil Vinaigrette

Yields1 Serving

Salad
 2 ears fresh corn, grilled
 34 large heirloom tomatoes, sliced into 1/4 inch slices
 8 oz burrata
 ½ shallot, thinly sliced
 1 Fresno chili, thinly slices
 fresh basil, for garnish
 Maldon flaky salt for finishing
Basil Vinaigrette
 2 cloves fresh garlic
 ½ cup fresh basil
 ¼ cup red wine vinegar
 ¼ cup olive oil
 ¼ tsp flaky salt
Basil Vinaigrette
1

Instructions:
Add all ingredients to a food processor and blend until smooth. Taste and adjust salt as needed.

Salad
2

1. Arrange the tomato slices on a large serving platter and season with flaky salt.
2. Tear the burrata and scatter over the tomatoes.
3. Add the grilled corn kernels and sliced shallot.
4. Drizzle generously with the basil vinaigrette.
5. Top with Fresno chili slices and fresh basil.
6. Serve immediately.

Nutrition Facts

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Serving size