Heirloom Tomato Salad with Summer Peppers, Squash & Burrata (Mozzarella)

To me, there’s nothing better than fresh tomatoes in the summer. Pair them with summer peppers, squash and burrata cheese (creamy mozzarella) for a wonderful summer salad. Optional is to serve with arugula, croutons or grilled garlic bread. Make sure to season generously with flaky sea salt.

Ingredients

4 large heirloom tomatoes, cut into wedges and/or slices
1 small zucchini, sliced into rounds
1 yellow squash, sliced into rounds
2 summer pepper, whole
8 oz burrata cheese (2 small balls or 1 large)
1/4 cup fresh basil leaves
Flaky sea salt
Fresh cracked black pepper
Lemon Basil Vinaigrette
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1 small shallot, finely minced
1 tbsp chopped basil
Kosher salt and black pepper, to taste

Preparation

1. Grill the Vegetables
   Heat a grill or grill pan to medium-high.
   Toss squash and peppers with 1 tablespoon olive oil, salt, and pepper.
   Grill squash 1–2 minutes per side until lightly charred but still firm.
   Grill peppers 3–4 minutes until slightly blistered.
   Cool slightly.
2. Make the Vinaigrette
   Whisk together:
   Olive oil
   Sherry vinegar
   Lemon juice and zest
   Honey
   Shallot
   Basil
   Salt and pepper
3. Assemble
   Arrange the heirloom tomatoes on a large serving platter. Layer the grilled squash and peppers between the tomatoes. Tear the burrata into large pieces and nestle throughout the salad. Scatter with basil. Drizzle with the lemon basil vinaigrette just before serving.
   Season generously with flaky sea salt and black pepper.

Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.