' Beringer - Heirloom Tomato Salad with Burrata and Lemon Thyme Vinaigrette
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Heirloom Tomato Salad with Burrata and Lemon Thyme Vinaigrette

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Recipe by Chef Maurine Sarjeant - Executive Chef, Beringer Vineyards
At a Glance
Prep Time:
Cook Time:
Serves: 4

1 large bowl
1 serving plate


3 lbs. assorted Heirloom Tomatoes
1 basket cherry or grape tomatoes
1 pound fresh burrata cheese
2 Tbsp. opal basil cut very fine
2 Tbsp. green basil cut very fine
1/4 cup finely minced fresh shallot
1 clove fresh garlic shaved with a rasp
1/4 cup sherry vinegar
1 cup thyme grape seed oil (found at the Beringer store)
3/4 tsp. kosher salt
1/4 cup fresh lemon zest
1/4 tsp. fresh ground black pepper


1. Slice tomatoes into thick slices. Slice buratta into thick slices. Pile tomatoes on a large serving plate and layer cheese in between slices. Sprinkle basil throughout layers.

For the Vinaigrette:

1. In a large bowl, add shallots, garlic and vinegar. While whisking, slowly add grape seed oil until all is emulsified. Add salt, pepper and lemon zest. Pour over tomatoes.

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