0
Grown in Texas using sustainable and organic practices, enjoy their swirls of bright colors and light refreshing taste.
Texas Heirloom Tomato Salad with Burrata & Basil Oil
Serves 4 | Ready in 15 minutes
Sweet, juicy tomatoes. Creamy burrata. Herbaceous basil oil. This salad is the ultimate celebration of summer’s finest—simple, fresh, and full of flavor.
Ingredients:
3–4 Village Farms Heirloom Tomatoes, sliced into rounds or wedges
1 ball Burrata or fresh mozzarella
¼ cup Olive Oil
½ cup fresh basil leaves
1 small clove garlic
1 tbsp lemon juice or white wine vinegar
Salt & freshly cracked black pepper
Optional: flake salt, microgreens, or toasted pine nuts
Optional: Sourdough for serving
Instructions:
Make the Basil Oil:
In a blender or food processor, combine olive oil, basil, garlic, lemon juice, and a pinch of salt. Blend until smooth and vibrant green.
Assemble the Salad:
Arrange sliced tomatoes on a large plate or platter. Tear burrata and nestle it among the tomatoes.
Drizzle & Finish:
Spoon basil oil generously over everything. Season with salt and freshly cracked pepper. Garnish with microgreens or pine nuts if desired.
Serve:
Best enjoyed immediately with slices of toasted sourdough or as a side to grilled meats or pasta.
Pro Tips:
Let tomatoes sit at room temp for max flavor
Sub in Rebel Cheese Vegan Mozzarella for a dairy-free version
Add sliced South Tex Organics Red Onion for a tangy kick
Serves 4 | Ready in 15 minutes
Sweet, juicy tomatoes. Creamy burrata. Herbaceous basil oil. This salad is the ultimate celebration of summer’s finest—simple, fresh, and full of flavor.
Ingredients:
3–4 Village Farms Heirloom Tomatoes, sliced into rounds or wedges
1 ball Burrata or fresh mozzarella
¼ cup Olive Oil
½ cup fresh basil leaves
1 small clove garlic
1 tbsp lemon juice or white wine vinegar
Salt & freshly cracked black pepper
Optional: flake salt, microgreens, or toasted pine nuts
Optional: Sourdough for serving
Instructions:
Make the Basil Oil:
In a blender or food processor, combine olive oil, basil, garlic, lemon juice, and a pinch of salt. Blend until smooth and vibrant green.
Assemble the Salad:
Arrange sliced tomatoes on a large plate or platter. Tear burrata and nestle it among the tomatoes.
Drizzle & Finish:
Spoon basil oil generously over everything. Season with salt and freshly cracked pepper. Garnish with microgreens or pine nuts if desired.
Serve:
Best enjoyed immediately with slices of toasted sourdough or as a side to grilled meats or pasta.
Pro Tips:
Let tomatoes sit at room temp for max flavor
Sub in Rebel Cheese Vegan Mozzarella for a dairy-free version
Add sliced South Tex Organics Red Onion for a tangy kick