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Burrata, Japanese Tomatoes, Panzanella, Wild Arugula

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salad low carb nut free memorial day lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

3 sprigs thyme

1 large clove garlic, smashed

3 slices rustic sourdough bread, torn into tiny pieces

Sea salt and cracked black pepper to taste

2 tablespoons white balsamic vinegar or red wine vinegar

2 pints mini Japanese heirloom tomatoes, blanched and shocked, then peeled

1/4 hothouse cucumber, split lengthwise, seeded and very thinly sliced (on a mandoline if possible)

1/2 small red onion, thinly julienned

3 sprigs flat-leaf parsley, leaves only

1 sprig basil, leaves only

4 medium-ripe Japanese beefsteak/heirloom tomatoes, thinly sliced in rounds and kept together

1 (16-ounce) tub fresh burrata cheese

1 large bunch (about 6 ounces) wild or baby arugula

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