his is a bit of a twist on traditional caprese since I could not make a healthy recipe with a ratio of 1 part mozzarella to 1 part tomatoes. I use a stunning array of colorful tomatoes and a small amount of Burrata cheese, an extra-flavorful and creamy variety of mozzarella cheese. If you've never slivered basil before, pile all of the cleaned leaves on top of the largest leaf. Wrap the sides of the large leaf around all the other leaves and begin to slice them thinly crosswise, starting at the tips and working your way down to the stems.

Ingredients:

1 pound mixed heirloom tomatoes (don't be afraid of the green ones!)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon Napa Valley organic olive oil
1 tablespoon Fini balsamic vinegar
2 ounces mixed baby greens
1 large ball fresh Tutto Latte Burrata cheese (about 4 ounces), chopped into bite-sized chunks
8-10 fresh basil leaves, slivered

Place the chopped tomatoes in a large bowl. Season them with salt and pepper. Use your hands to gently toss the tomatoes. Pour off most of the extra tomato juices. Add oil and vinegar and gently mix with your hands.


Arrange half of an ounce of lettuce on each plate. Divide the tomatoes among the four plates and arrange them on the lettuce. Dot with the chopped Burrata cheese and sprinkle with slivered basil.