Heirloom Tomato Salad With Fresh Burrata Cheese And Arugula

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Coastal Living


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20 (1/4-inch-thick) ripe heirloom tomato slices (about 5 tomatoes)

4 cups firmly packed baby arugula

1/3 English cucumber, halved lengthwise and cut crosswise into thin slices (1/2 cup)

4 teaspoons thinly sliced shallots

8 large fresh basil leaves, torn into small pieces

24 flat-leaf parsley leaves

2 1/2 cups crostini, sliced and broken into 1-inch pieces*

6 tablespoons White Balsamic Vinaigrette

12 ounces fresh burrata or mozzarella cheese, sliced

20 cherry or grape tomatoes

2 tablespoons extra-virgin olive oil

1/4 teaspoon freshly ground pepper

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