Marinated Tomato and Burrata Salad

Ingredients

For the Vinaigrette
• 2 teaspoons Garlic, Minced
• 2 teaspoons Shallots, Minced
• 2 teaspoons Dried Oregano
• 2 teaspoons Dried Parsley
• ½ teaspoons Freshly Cracked Black Pepper
• ½ teaspoons Kosher Salt
• ¼ cups Red Wine Vinegar
• 2 Tablespoons Finely Shredded Parmesan Cheese
• 1 cup Extra Virgin Olive Oil

For the Salad
• 4 cups heirloom tomatoes, halved (cherry tomatoes and larger tomatoes)
• 8 oz burrata cheese, torn into large bite sized pieces
• Kosher salt and pepper to taste
  

Instructions

For the Vinaigrette
1. Combine all the ingredients in a food processor except the olive oil and whirl together for 1-2 minutes until everything is finely chopped. While the food processor is still running, stream in the olive oil until fully incorporated. Transfer the vinaigrette to a air tight container and set aside until ready to use.
For the salad
2. In a large bowl, combine the cherry tomatoes and ½ of the vinaigrette and toss to combine. Save the remaining vinaigrette for future use. Taste and season with salt and pepper as needed. Let the mixture sit for 20 minutes and then serve at room temperature with burrata on top.