Heirloom Tomato And Burrata Salad

• 12 ounces burrata
• 4 teaspoons salt
• 2 tablespoons Italian Varietal Olive Oil
• 2 cups Italian bread, large dice
• 1 teaspoon pepper
• 4 pieces heirloom tomatoes, cored and cut in 1/6
• 1/2 piece small cantaloupe melon, quartered and sliced
• 2 tablespoons Basil Infused Olive Oil
• 1 tablespoon Cabernet-Merlot Red Wine Vinegar
• 8 pieces basil leaves

1. Place the burrata, 1 tsp salt, and 1 tsp of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.
2. Preheat your oven to 375*F. Place bread, 2 Tbsp of Italian Varietal Olive Oil, 1 tsp salt, and 1/2 tsp pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.
3. Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 tsp salt, and 1/2 tsp pepper together in a bowl.
4. Spread the whipped burrata evenly onto 4 plates. Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata with them.
5. Drizzle a little juice left from the tomatoes over the top and enjoy!

burrata, salt, italian varietal olive oil, italian bread, pepper, heirloom tomatoes, cantaloupe, basil, cabernetmerlot red wine vinegar, basil

Taken from food52.com/recipes/38710-heirloom-tomato-and-burrata-salad (may not work)