Locally Grown Heirloom Tomato Salad With Fresh Burrata Cheese And Coppa.

• 2 big heirloom tomatoes
• 4-5 fresh basil leaves
• 8 slices of Applegate Farms salami or coppa or both
• 6 ounces fresh burrata cheese
• 3-4 tablespoons balsamic reduction or glaze (I used the brand Roland)
• 1 pinch Fleur de Sel (or salt if unavailable)

1. Slice the heirloom tomatoes about 1/4 inch thick
2. Cut the basil leaves into a chiffonade
3. Squeeze a few circles of balsamic reduction across your plates
4. Layer the sliced heirloom tomatoes and salami/coppa over the balsamic reduction
5. Cut the fresh burrata cheese ball into 4 quarters and place them on your plates over the salad.
6. Squeeze some more balsamic reduction over the salad.
7. Sprinkle with Fleur de Sel (or salt)
8. Spread the basil chiffonade over the top

tomatoes, fresh basil, applegate farms salami, burrata cheese, balsamic reduction, fleur de sel

Taken from food52.com/recipes/5934-locally-grown-heirloom-tomato-salad-with-fresh-burrata-cheese-and-coppa (may not work)