Tomato Salad with Pomegranate Balsamic Dressing

As summer continues, everyone could use a quick and no-heat recipe. This recipe is the perfect way to show off peak-season heirloom tomatoes! When picking the tomatoes for this salad, make sure the tomatoes are very heavy for their size, which will mean they are nice and juicy, and have a strong tomato scent. Heirloom tomatoes and nectarines are prepared simply and enhanced with the addition of a delicious pomegranate balsamic dressing and fresh basil.

2 medium, heirloom tomatoes – very ripe
1, nectarine – very ripe
8 ounces, fresh Burrata cheese

For Pomegranate Balsamic Dressing:
1/3 cup, Extra Virgin Olive Oil
1 tbsp, lemon juice
2 tbsp, Pomegranate Balsamic Vinegar
1 tbsp, Dijon mustard
1 tsp, honey
1/4 tsp, dried thyme
½ tsp, kosher salt
1/3 cup, fresh basil – loosely packed, washed and patted dry

Start by slicing the tomatoes into thick chunks and place them on a serving tray or plate. * Tip: use a serrated knife to slice the tomatoes to avoid squishing them.

Slice the nectarine in half, remove the pit and thinly slice the flesh. Arrange the slices over the layer of tomatoes.

Tear the Burrata into 1" pieces and scatter them on top of the layer of nectarines.

Mix the dressing: Combine the EVOO, lemon juice, pomegranate balsamic vinegar, Dijon mustard, honey and dried time in a small bowl and whisk until fully mixed.

Pour dressing over tomato salad.

Sprinkle salt over the top.

Garnish salad with the basil leaves.

Enjoy!