1 large bowl
1 serving plate
Grill (gas or charcoal)


  • 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



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:

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.


2010 Beringer Rose

Pairs well with

Beringer Rose Napa Valley

View wine