Heirloom Tomato, Burrata, and Basil Salad with Balsamic Reduction
- Balsamic vinegar
- Burrata balls
- Basil leaves
- Extra virgin olive oil
- Ground black pepper
- Whisk together balsamic vinegar and honey in a small saucepan. Bring to a boil over medium heat then reduce heat to low and let simmer until thickened and reduced down to nearly 2 Tbsp, about 8 - 11 minutes. Pour into a small bowl and let cool to room temperature, about 10 minutes.
- Layer tomato slices, fresh burrata slices and basil on a rimmed serving platter. Drizzle with olive oil, balsamic reduction and season with salt and pepper to taste. Serve immediately.