Plum Caprese Salad
Plum Caprese Salad
Get this quick and easy salad recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Yield 6 servings
  • 1 tablespoon Champagne Vinegar
  • 1 teaspoon White Balsamic Vinegar
  • Kosher Salt and freshly Ground Black Pepper
  • 3 tablespoons Olive Oil
  • 1+½ pounds Heirloom Tomatoes, various colors, cut into wedges
  • 3 ripe Plums, cut into wedges
  • 227 grams Burrata Cheese
  • ¼ cup fresh Basil leaves, thinly sliced
  • 10 fresh Mint leaves, thinly sliced
  • Sea Salt flakes, for garnishing
  1. Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the Olive oil into the vinegar mixture, whisking; set aside
  2. Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve

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