Cherry, Burrata, and Tomato Salad

Made with our Calivinegar Barrel-Aged Balsamic Vinegar

Servings: 4   |   Prep Time: 10 min   |   Total Time: 15 min

  1. Place arugula in a large bowl or on a platter. Drizzle with 1 tablespoon of Calivirgin Premium Extra Virgin Olive Oil.
  2. In a small bowl, toss cherry tomatoes with the remaining teaspoon of olive oil, and a generous sprinkling of sea salt.
  3. Scatter burrata over arugula, add fresh cherries, tomatoes, and toasted almonds.
  4. Garnish with mint and basil. Drizzle with Calivinegar Barrel-Aged Balsamic Vinegar.

Barrel-Aged Balsamic Vinegar

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Recipe from Suzanne Ledbetter, Fine Foodie Philanthropist featured in San Joaquin Magazine

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